My Favourite Thanksgiving Soup Thanksgiving

Von Chef Jean-Pierre · 60 Min.

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Zubereitung

1. In a heavy soup pot over low heat, render the bacon for a few minutes. Add the onion and cook until light golden brown.
2. Add the butternut squash, sweet potato, leeks, celery, garlic, cumin and ginger. Pour in the stock and bring to a boil.
3. Lower the heat and simmer gently for 45 minutes, or until the vegetables are tender.
4. Blend the soup until very smooth. Stir in the cream, sherry (if using), salt and pepper.
5. 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.
6. Spread the croutons in a single layer on a baking sheet and broil until golden brown, stirring every few minutes.
7. Let the croutons cool uncovered in a single layer.
8. Mix the sour cream topping ingredients until smooth and well seasoned, then serve with the soup.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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