Cream of Squash Soup, Almond Jelly and Parmesan Chips
Cream of Squash Soup, Almond Jelly and Parmesan Chips
Ingredients
- 3/4 cup (180 ml) milk
- 1/4 cup (60 ml) 35% cream
- 2 tablespoons (30 ml) almond butter
- 1 tablespoon (15 ml) honey
- 1/4 teaspoon (1 ml) agar-agar (Telephone Brand)
- 2 onions, chopped
- 2 cloves garlic, chopped
- 2 tablespoons (30 ml) olive oil
- 6 cups (1.5 litres) peeled and cubed butternut squash
- 5 cups (1.25 litres) chicken broth
- 1/2 cup (125 ml) 35% cream
- Salt and pepper
- 1 1/2 cups (375 ml) finely grated Parmigiano-Reggiano cheese
- 1/2 cup (125 ml) celery, parsley and fennel leaves
Instructions
- In a saucepan, combine all the ingredients. Bring to a boil, stirring with a whisk. Simmer for about 1 minute. Season with salt and pepper. Pour into a 23 x 13-cm (9 x 5-inch) loaf pan. Allow to cool. Refrigerate until completely chilled. Cover the dish with plastic wrap and refrigerate for about 24 hours. Unmould and remove the plastic wrap. Trim the sides and cut in about 1-cm (1/2-inch) cubes.
Cream of Squash Soup, Almond Jelly and Parmesan Chips