Autumn Soup

Name: Autumn Soup
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 12 cup calvados or 12 cup brandy; 6 cups chicken stock; 3 medium potatoes, peeled and chopped; 4 whole star anise; 2 onions, chopped; 1 bay leaf; 750 g pumpkin, fresh chopped; 3 granny smith apples, peeled chopped; 12 cup cooked chestnuts or 13 cup unsweetened chestnut puree; 14 cup creme fraiche; fresh sage, leafs deep fried as garnish

13 ingredients

9 steps

Ingredients

2 tablespoons butter
1 tablespoon olive oil
12 cup calvados or 12 cup brandy
6 cups chicken stock
3 medium potatoes, peeled and chopped
4 whole star anise
2 onions, chopped
1 bay leaf
750 g pumpkin, fresh chopped
3 granny smith apples, peeled chopped
12 cup cooked chestnuts or 13 cup unsweetened chestnut puree
14 cup creme fraiche
fresh sage, leafs deep fried as garnish

Directions

1

Melt the butter in a pan and together with th eolive oil saute the onion on a low flame until they become golden in colour.
2

Add the calvados and cook until the mixture is almost dry.
3

Add the stock, potatoes, pumpkin, apples, star anise, chestnuts and bayleaf.
4

Bring to the boil and simmer until the potatoes are tender.
5

REMOVE bayleaf and staranise, then blend in batches in a food processor.
6

Season with salt and freshly ground pepper.
7

To serve drop a tsp of creme fraiche on the top of the soup.
8

Garnish with chopped sage leafs.
9

* I serve this with bacon flavoured toasted baguette ( blend some bacon and butter, spread on bread, grill).