Empty My Fridge
My Favourite Thanksgiving Soup Thanksgiving Recipe | Chef Jean-Pierre
Ingredients
- Bacon · sliced¾ lb
- Onion · diced1
- Butternut squash · peeled1–2
- Sweet potato1 lb
- Leek · diced2
- Celery · diced2
- Garlic · peeled, minced10–12 + 1 tbsp
- Cumin · ground1 tbsp
- Thyme · chopped1 tbsp
- Ginger · grated chopped1 tbsp
- Vegetable broth10–12 cups
- Sherry½ cups
- Cream¼ cups + ⅔ tbsp
- Salt
- Black pepper
- Parsley · chopped1 tbsp
- Bread5–6 slices
- Butter2 tbsp
- Sour cream1 cup
- Hot sauce1–2 dashes
Instructions
- In a heavy soup pot over low heat, render the bacon for a few minutes. Add the onion and cook until light golden brown.
- Add the butternut squash, sweet potato, leeks, celery, garlic, cumin and ginger. Pour in the stock and bring to a boil.
- Lower the heat and simmer gently for 45 minutes, or until the vegetables are tender.
- Blend the soup until very smooth. Stir in the cream, sherry (if using), salt and pepper.
- For the croutons, melt the butter in a large pan and add the garlic and parsley. Add the bread cubes and toss until well coated.
- Spread the croutons in a single layer on a baking sheet and broil until golden brown, stirring every few minutes.
- Let the croutons cool uncovered in a single layer.
- Mix the sour cream topping ingredients until smooth and well seasoned, then serve with the soup.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionGingerCreamBreadCeleryBaconSour cream
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