Scott Walton, executive chef at Markethouse restaurant in Chicago, starts his Thanksgiving dinner with this soup. He says that it buys him time – from his eager gobblers – while he finishes preparing the rest of the meal.
Sweat shallots in
oil (No Color)
squash, sweat just to soften.
Make a sachet
with the cardamon, cinnamon, cloves, peppercorns, bay leaves thyme,
and kafir lime leaves.
Add sachet, then
add the veg stock and simmer until tender.
Season soup, add
aji-mirin, and puree in blender.
Use liquid only
to keep consistency, strain through a chinois, check seasoning.
Scott Walton is the executive chef at Markethouse in Chicago. Click
here for more Thanksgiving recipes from top-rated Chicago