|Pont d'Alma on a Sunday evening.|
The Irishman and the doge just get more lovable by the day. I'm enjoying my new job as Personal Assistant to a Head of Division who knows a thing or two about leadership. Since my big New Year's resolution post, I'm down 1.6 kg. And even though winter has finally arrived, Paris can be quite cozy -- chocolat chaud at Cafe de Flore, anyone?
I'll do an honest-to-goodness cleanse before January wraps up, but in the meantime I thought I'd share this four-ingredient (six if you count the garnishes) soup that's as delicious as it is warm.
Butternut Bliss Soup
|If the soup doesn't warm you up, there's always Armagnac.|
1 large butternut squash, peeled and cut into cubes
2 medium white or yellow onions, chopped
2 tablespoons butter
2-3 cups broth (chicken or vegetable)
chives and creme fraiche to season
- Heat the butter in a large pot and add the chopped onions. Sauté until translucent
- Add the squash then the broth. Cover and boil over medium heat for about 10 minutes until the squash is tender. Really, you should be able to cut it with a spoon.
- Using a slotted spoon, transfer the squash and onion from the pot to a food processor or blender. Blend until smooth.
- Stir your puréed veggies back into the broth. Serve with a dollop of creme fraiche and a sprinkle of chives.
|Bon appetit :)|