Recipe

0

Courtesy of Garden bistro Executive Chef John Grizzaffi

Pumpkin Bisque 
with candied pecans and sage brown butter

Ingredients
1/2 lb. ground chicken
1 lb. Pecans
1/2 c. maple syrup
1/2 c. granulated sugar

Combine all three ingredients in a mixing bowl until pecans are evenly coated. Place on sheet tray and cook for 9 minutes at 350.

Sage brown butter
1 lb. butter
1/2 c. chopped sage 

Combine ingredients into sauté pan and cook for 15 minutes at medium temp.

Pumpkin Bisque
6 lbs. pumpkin puree
1 c. celery
1 c. carrots
2 c. onions
1 1/2 c. brown sugar
1 1/2 gallon chicken stock
1/4 c. cinnamon
1/4 c. sage
1 t. nutmeg
1 c. cream

Salt and pepper to taste

Directions:
Saute celery, carrots, and onions until tender. Next, add pumpkin, chicken stock, brown sugar and sage. Bring to a boil and puree using an emersion mixer. Finally, finish the bisque with cream, cinnamon, nutmeg and salt and pepper. Garnish the soup with pecans and brown butter.

 

Share.

Comments are closed.