Monday, January 18, 2016

Winter Warmth


Pont d'Alma on a Sunday evening.
Here we are on day 18 of the new year and things are going swell.

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.

Ingredients:
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

  1. Heat the butter in a large pot and add the chopped onions. Sauté until translucent
  2. 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.
  3. Using a slotted spoon, transfer the squash and onion from the pot to a food processor or blender. Blend until smooth. 
  4. Stir your puréed veggies back into the broth. Serve with a dollop of creme fraiche and a sprinkle of chives.


Bon appetit :)