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Soup's On 2007

 

Chef Kevin Hickey of The Four Seasons
Chef Kevin Hickey

Seasons
at Four Seasons Hotel
120 East Delware Place
Chicago, IL
312-280-8800
Kuri Squash Soup with Squash Dumplings and Sage Foam
Chef Kevin Hickey of The Four Seasons – Chicago, IL
Adapted by StarChefs.com
March 2007

Yield: 6 Servings

Kuri Squash Soup with Sage Foam and Squash DumplingsIngredients:

    Squash:
  • 6 Kuri Squash
  • Brown sugar
  • Cinnamon
  • 1 Tablespoon butter
  • 2 cups water

    Soup:
  • 4 leeks, white part only
  • 1 large onion
  • 1 cup butter
  • Roast Kuri squash (above)
  • 2 springs of thyme
  • 2 sprigs of rosemary
  • 4 cinnamon sticks
  • 2 cloves of garlic
  • 1 Tablespoon black pepper
  • 2 bay leaves
  • ½ cup honey
  • 1 cup of cream
  • Salt and pepper

    Squash Dumplings:
  • 1 roasted pumpkin or butternut squash
  • ½ cup butter
  • 2 Tablespoons cinnamon
  • Salt and pepper
  • Pasta dough

    Sage Foam:
  • Sage leaves
  • Heavy cream
  • Fried sage leaves
  • Salt and pepper

    To Assemble and Serve:
  • Toasted pumpkin seeds

Method:
For the Squash:
Cut squash in half and remove seeds. Place on a roasting pan flesh-side up and sprinkle with brown sugar, cinnamon and 1 Tablespoon butter. Add 2 cups of water to the pan and cover with aluminum foil. Bake squash until fork tender – approximately 20 minutes. Allow to cool and scrape squash meat into a container.

For the Soup:
Chop leeks and onion into 1-inch pieces. Sweat the items with the butter over low heat until transparent. Add squash puree to leeks and onion. Make a sachet of the thyme, rosemary, cinnamon, garlic, black pepper and bay leaf. Add sachet and 2 gallons of water to the squash mixture, and cook for 20 minutes. Add honey and cream, season with salt and pepper, and puree to a silky consistency.

For the Squash Dumplings:
Combine roasted squash, butter, cinnamon, salt and pepper. Cut pasta dough into small squares and place a dollop of squash filling in the center. Fold each point of the square to the top, and cinch along the seams to form a pyramid-shaped dumpling.

For the Sage Foam:
Steep the sage leaves in cream. Strain cream, blend with fried sage leaves, and season with salt and pepper. Beat with an immersion blender or whisk until it forms a dense, creamy foam.

To Assemble and Serve:
Plate foam and pumpkin seeds in the bottom of a bowl. Pour Kuri Squash Soup over the foam tableside. Serve dumplings on the side.

Wine Pairing:
Far Niente 2004 Napa Chardonnay

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