Harvest Soup

Autumn Harvest Soup A compilation recipe using Puree of Carrots a al Crecy, adapted from The Modern Cookbook , 1846 and Williams Sonoma’s Cream of Butternut Squash & Apple Soup and Butternut Squash Chowder

Makes 16 servings (2 ladlefuls per person)

8 thick slices bacon, diced

2 medium sweet yellow onion, peeled and diced

4 ribs celery, sliced

4 ½ cups roughly chopped carrots

4 ½ cups peeled, chunked butternut squash

½ cup flour

1 Tablespoon sugar

1 teaspoon nutmeg

½ teaspoon allspice

2 teaspoons salt

1 teaspoon pepper

10 cups chicken stock, preferably homemade or good soup base powder

2 cups heavy cream

Fresh finely chopped parsley

Julienned carrots, cooked al dente

Reserved bacon pieces

In large heavy Dutch oven brown bacon pieces over medium high heat, remove to absorbent paper with slotted spoon, set aside. Add onion and celery to bacon drippings and sauté until tender and translucent about 10 minutes. Add flour and seasonings, stir well and cook about 3 minutes. Slowly add a small amount of stock until flour is absorbed, then add rest of stock. Add carrots and squash to pan. Bring to a boil, then reduce heat and simmer over medium low heat, covered until vegetables are done. Puree soup in blender or food processor in small batches. At this point the soup can be refrigerated until ready to reheat and finish. Bring to a boil slowly, reduce heat and add cream and heat through but do not allow to boil. Ladle into serving bowls, garnish with bacon pieces and parsley or Julienned carrots.