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)
Add butternut 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.
Chill and refrigerate.