Chef Piper Wilder | NYC Personal Chef Services » In Season http://www.chefpiper.com NYC Personal Chef Services Thu, 01 Dec 2011 20:18:33 +0000 en hourly 1 http://wordpress.org/?v=3.3 Butternut Squash Soup with Creme Fraiche http://www.chefpiper.com/butternut-squash-soup/ http://www.chefpiper.com/butternut-squash-soup/#comments Wed, 24 Feb 2010 23:07:51 +0000 chefpiper http://www.adventuresingastronomy.com/temp/piperwilder/?p=142 Post image for Butternut Squash Soup with Creme Fraiche



Butternut Squash is one of my favorite soups and can easily be eaten as a meal for either lunch or dinner. It too is lovely and very elegant to serve as an appetizer for any dinner party. I love to add sage and nutmeg to it but as I always say add your favorite fresh herb, even chopped parsley would be fine. What makes this soup so comforting is the roasting of the Butternut Squash which allows it to be richly flavored.

1 butternut squash
1 sweet onion
1 Tablespoons unsalted buttter
1 Tablespoons honey
1 Tablespoon of chopped sage
4 cups of chicken stock

Preheat the oven 400 degree. Roast the squash for 45 minutes. Be sure to prick the squash and place on a baking sheet. Once tender take out andg Cool the squash and peel and cut in 2” chunks.

Sauté the onions Add the honey and the chicken stock and squash. Boil and simmer. Cook until tender about 45 minutes to 1 hour. With a hand held blender puree the squash. If too thick add some more stock. Then strain in a sieve and serve with spirals of creme fraiche

]]> http://www.chefpiper.com/butternut-squash-soup/feed/ 0 Cream of Mushroom Soup http://www.chefpiper.com/cream-of-mushroom-soup/ http://www.chefpiper.com/cream-of-mushroom-soup/#comments Wed, 24 Feb 2010 22:37:12 +0000 chefpiper http://www.adventuresingastronomy.com/temp/piperwilder/?p=138 Post image for Cream of Mushroom Soup



Cream of Mushroom Soup is a lovely appetizer for any dinner party.  Or just to have for lunch on one of these cold winter days.  It also freezes well so you may have it after a long day of work and just simply re-heat it.  I like to use exotic varieties of mushrooms, such as cremini & oyster.  But you should use whatever are your favorite mushrooms.

This is a very easy recipe and anyone can easily make this at home!
Enjoy and let me know how you liked it!
2 Tablespoons butter
2 Garlic Cloves
1 cup of Onions chopped
1/2 cup of Celery chopped
2 quarts of Mushrooms sliced
1/4 all purpose flour
1/4 cup of Sherry Wine
6 cups of Vegetable broth
3/4 cup of heavy cream
In a large soup pot, melt the butter and sauté onions and celery and then add and sweat the garlic.  Do not over heat so the garlic does not brown which will make the soup bitter. Then in a separate pan sauté the mushrooms until tender about 5 minutes and combine the mushrooms, garlic, onions & celery.  Add the flour and stir. Add the
Vegetable broth & Sherry and simmer about 25 minutes.  Cool the soup and puree with a hand-held blender or in batches in a food processor or blender.  Strain the soup through a sieve then add the heavy cream simmer and serve with chopped chives.
It’s a savory soup & very elegant to serve in white bowls.
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