Sous Vide Spiced Pear and Butternut Squash Soup
James Briscione is a renowned expert in sous vide, flavor science and modern cuisine. Among his accomplishments in the kitchen James became the first ever two-time champion of Chopped on the Food Network. He studied sous vide with Italian masters in Venice and has b ...
Ingredients for 4
4 tablespoons butter
8 fresh sage leaves
2 shallots, thinly sliced
4 cloves garlic, smashed
4 cups diced butternut squash
1 pear, core removed and diced
1 red fresno chile, cut in half
12 fl oz chicken stock
juice of 1 lime
2 teaspoons kosher salt
plain whole yogurt, for garnish
toasted pepitas, for garnish
Heat Anova precision cooker to 85˚C (185˚F).
Melt the butter in a sauté pan over medium heat. When the butter begins to brown, add the sage leaves and fry until crisp. Reserve the fried sage leaves on paper towels.
Add the sliced shallots and garlic cloves to the butter and cook until tender. Remove from the heat and cool slightly before adding to a zip top bag.
Add the diced butternut squash, chopped pear, red chile and chicken stock to the bag. Press out any air and seal tightly.
Cook at 85˚C (185˚F) for 90 minutes.
Finishing- Puree and Season
Transfer contents to blender and add the juice of 1 lime and 2 teaspoons kosher salt. Puree until smooth. Season to taste with salt and pepper.
Serve in bowls garnished with yogurt, toasted pumpkin seeds and fried sage leaves.