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Winter Vegetable Potage with Chipotle Berry S

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Submitted by: jfurman30

 

This gourmet recipe can serve as a starter or for a main dish. It all depends on the portion size.
 

Ingredients

  • 2 cups mirepoix, roasted
  • Mirepoix:
  • 1 cup onion
  • 1/2 cup carrot, rough chop
  • 1/2 cup celery, rough chop
  • 2 cups carrot, rough chop and roasted
  • 2 cups parsnip, rough chop and roasted
  • 2 cups sweet potato, rough chop and roasted
  • 3 1/2 qt vegetable stock
  • 1 cup heavy cream, optional
  • Salt and pepper to taste
  • 2 pt strawberries
  • 1 pt raspberries
  • 1 1/2 cups simple syrup
  • 1 chipotle pepper, canned in adobo

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Method

Soup: Roast mirepoix, carrot, parsnip, and sweet potato separately at 350 degrees for 15 minutes. Run each vegetable through a food mill into a stock pot. Add enough stock until mixture coats the back of a spoon. Add heavy cream and season to taste. Bring soup to a simmer and cook 20 minutes. Sauce: Puree berries together with enough simple syrup to blend. Pass mixture through a fine sieve into a sauce pan. Add remaining simple syrup and chipotle pepper. Bring to a boil and reduce by half. Remove chipotle pepper and put into a squeeze bottle.

 

Notes: When serving the soup, use the sauce to make a design on the surface of soup.

 

Number of Servings: about 24 8 oz servings

 

Submitted by: jfurman30 ()

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