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 ...
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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
Directions
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Step 1
Heat Anova precision cooker to 85˚C (185˚F).
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Step 2
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.
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Step 3
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.
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Step 4
Add the diced butternut squash, chopped pear, red chile and chicken stock to the bag. Press out any air and seal tightly.
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Step 5
Cook at 85˚C (185˚F) for 90 minutes.
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Finishing- Puree and Season
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Step 0
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.
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Step 1
Serve in bowls garnished with yogurt, toasted pumpkin seeds and fried sage leaves.