spiced butternut-leek soup with brussels sprout leaves, browned butter, and orange crème fraîche

comments 7
soup / vegetarian

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Spiced Butternut-Leek Soup with Browned Butter, Brussels Sprout Leaves, Orange Creme Fraiche, and Black Sesame
Serves 10 to 12

2 cinnamon sticks
2 bay leaves
1 sprig thyme
4 cloves
1 teaspoon whole coriander seeds
1 teaspoon whole black peppercorns
2 tablespoons + 1 teaspoon extra-virgin olive oil
2 large leeks (white parts), halved lengthwise and thinly sliced
2 large shallots, thinly sliced
1 large clove garlic, minced
1 butternut squash, peeled, seeded and diced into large cubes, (about 9 cups)
2 large carrots, peeled and thinly sliced
Salt and freshly ground black pepper
1/2 cup freshly squeezed orange juice
1/2 cup dry white wine
5 1/2 cups water
3 vegetable based bouillon cubes
1/8 teaspoon ground allspice
2 teaspoons cinnamon
1 tablespoon honey
1 1/4 cups crème fraîche – (good sub – whole milk greek yogurt)
Zest from 3 oranges + 1/4 cup freshly squeezed juice
1/2 teaspoon salt
1/2 cup heavy cream
1/4 cup unsalted butter
8 cups brussels sprouts, stems removed and outer leaves kept intact and peeled from core (may need to keep slicing off stem to peel more leaves)
1-2 tablespoons black sesame seeds, toasted, for garnishing

Tie up the cinnamon sticks, bay leaves, thyme, cloves, coriander seeds, and black peppercorns in a piece of cheesecloth to make a sachet.

In a large pot, heat the olive oil over medium-low heat. Add the leeks, shallots, and garlic and cook, stirring occasionally, until the leeks are softened, 5 to 8 minutes. Add the cubed squash and carrots, season with salt and pepper and cook, stirring, for a few minutes. Increase the heat to high, add the orange juice and wine, and simmer until reduced by half. Add the water, bouillon cubes, allspice, cinnamon, and sachet, bring to a simmer, and cook until the squash and carrots are very tender, about 35 minutes. Remove from heat.

Meanwhile, in a small bowl mix together the crème fraîche, orange zest, orange juice, and 1/2 teaspoon of salt and let sit for 5 minutes. Pass through a small fine mesh strainer into a small bowl, cover, and let chill in the fridge.

Discard the sachet and transfer the soup in batches in a blender until very smooth, then pass through a fine mesh strainer back into the pot. Stir in the heavy cream, along with the honey, season with salt and pepper, adjust and season with more cinnamon if desired. I prefer this soup thin, so if it’s thick, adjust with water and thin as needed. Cover, and keep hot.

In a small saucepan, cook the butter over medium heat until it melts and the milk solids turn golden brown, about 2 to 3 minutes. Stir the browned butter into the soup until combined throughout. Return to the pan, and heat 1 teaspoon of the olive oil over medium heat Add the brussels sprout leaves, season lightly with salt, and let sit in the pan for a minute to crisp and brown up the edges, then toss after 1 minute. Add a splash of water and continue to cook for 1 to 2 minutes.

To serve, ladle the soup into bowls, lightly swirl in the crème fraîche, top with the brussels sprout leaves, and sprinkle with black sesame seeds.

 

 

 

 

7 Comments

  1. Wow…so amazing this special soup Sarah…It was sooooo good too!!!! Your so talented..
    with an eye for showing what you created …I’m very proud.. and so very “thankful” to
    have had this soup at home ..”.healthy and yummy”.. and absolutely excellent. You’re the best!!

  2. I love the simple and graphic design of your website Sarah. Awesome photos and the recipes sound delicious.

  3. This is absolutely beautiful and what an amazing mix of ingredients! Butternut squash and leek sound like a dreamy combination – will bookmark this recipe to try out :)

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