Butternut Squash & Fava Bean Soup with Truffle Oil
Ingredients:
3 tbsp. good quality olive oil
1 large yellow cooking onion, diced
1 large carrot, diced
2 leeks, white part only, washed and sliced
2 lbs. butternut squash, peeled, seeded and sliced
1 sweet potato, peeled and chopped
2 tsp. fresh sage, chopped
8 cups chicken stock
2 cups green fava beans (fresh, frozen or canned)
1/2 cup sour cream
2 tsp. white truffle oil
1 large yellow cooking onion, diced
1 large carrot, diced
2 leeks, white part only, washed and sliced
2 lbs. butternut squash, peeled, seeded and sliced
1 sweet potato, peeled and chopped
2 tsp. fresh sage, chopped
8 cups chicken stock
2 cups green fava beans (fresh, frozen or canned)
1/2 cup sour cream
2 tsp. white truffle oil
Method:
1. Heat the oil in a large soup pot. Add the onion, carrot and leek. Cover and cook over medium heat for about 5-10 minutes, or until the vegetables are soft.
2. Add the squash, sweet potato and sage to the pot, cooking for an additional 5 minutes. Add the stock and bring to a boil. Turn down to a simmer and cook for 30 minutes.
3. In the bowl of a food processor, puree the soup in small batches, then return it to the pot. Add the fava beans to the soup and simmer until the soup and the beans are heated through. (If using fresh beans, blanch them before adding to the soup). Ladle the soup into bowls and garnish with a dollop of sour cream and a generous sprinkle of truffle oil.
2. Add the squash, sweet potato and sage to the pot, cooking for an additional 5 minutes. Add the stock and bring to a boil. Turn down to a simmer and cook for 30 minutes.
3. In the bowl of a food processor, puree the soup in small batches, then return it to the pot. Add the fava beans to the soup and simmer until the soup and the beans are heated through. (If using fresh beans, blanch them before adding to the soup). Ladle the soup into bowls and garnish with a dollop of sour cream and a generous sprinkle of truffle oil.
Serves 6 to 8.
