This recipe comes from L'Auberge Provencale in White Post, VA. This inn offers a taste of the French countryside of Provence, all while being conveniently located the Shenandoah Valley of Virginia. Guests dine on award-winning French cuisine and stay in rooms with Provençale fabrics and antiques. Enjoy this recipe from the French-styled inn.
Ingredients:
- 2 lb. squash (peeled, seeded and chopped)
- 1 lb. potato (peeled and chopped)
- 1 leek, white part only - chopped
- 1 onion (medium) - diced
- 2 clove garlic
- 1/8 teaspoon fresh nutmeg (grated)
- 1 quart chicken stock
- 1 cup heavy cream
- 1/4 cup butter
- Salt and pepper to taste
Steps:
1. In a 6 qt. pot saute leeks, onion and garlic in butter over medium heat for 5 minutes
2. Add squash, potato, nutmeg, and chicken stock
3. Simmer for 20-30 minutes until vegetables are tender
4. In a blender, puree soup
5. Strain and return to pot, reheat with cream
6. Salt and pepper to taste and serve hot