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Sherried Pumpkin Bisque
with Toasted Hazelnuts
Serves 4 |
Ingredients:
3 cups Pumpkin or Butternut Squash, peeled & chopped coarsely
3 Tbls olive oil
2 shallots finely minced
1 tsp nutmeg
¼ tsp cinnamon
1/3 cup sherry
salt/white pepper to taste
1 qt. heavy cream
2 Tbls chopped toasted hazelnuts
Directions:
- Coat pumpkin/squash with 2 Tbls of olive oil, place in a roasting pan, and bake at 400°F until tender and golden (about 20-30 minutes).
- In a 3 qt. stockpot, add 1 Tbls olive oil, shallots, and garlic. Cook on medium heat until translucent.
- Add sherry and reduce by half, adding cinnamon, nutmeg, and heavy cream.
- Turn heat up to medium high bringing cream mixture to a boil. Reduce to simmer; and reduce liquid by about one-third.
- Place pumpkin in blender or food processor. Add 2/3 cup of cream mixture. Blend until smooth.
- Return puree into remaining cream mixture. Whisk together.
- Reduce over medium heat stirring often to desired consistency.
- Ladle 6 to 8 ounces into bowls and garnish with toasted hazelnuts
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From the recipe files of
Chef Jeffrey Fairman
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