You may also like
Categories:Viewed: 59 - Published at: 5 years ago
Ingredients
- 1 tablespoon butter
- 3 cups butternut squash, peeled and diced
- 2 cups carrots, thinly sliced
- 34 cup leek, thinly sliced
- 30 ounces chicken broth
- 14 teaspoon white pepper
- 14 teaspoon nutmeg
- 14 cup heavy cream
- 6 sprigs fresh tarragon
Method
- melt butter in large saucepan over medium heat.
- Add squash, carrots and leeks; cover and cook 8 minutes, stirring occasionally.
- Add broth; bring to boil.
- Reduce heat, cover and simmer 25 minutes or until vegetables are very tender.
- Puree mixture in batches in blender, return to saucepan.
- Add pepper and nutmeg; bring to simmer.
- Add bream; heat through.
- Ladle into soup bowls.
- Garnish with tarragon.
