In January we had the once in a lifetime opportunity to go to The Inn at Little Washington. I loved every single detail of the experience. It was so much more than a meal, it was an adventure for the taste buds. Eating not just to feed the body, but to enlighten the mind. Course after course, we were blown away by the imagination and talent of Chef Patrick! The world famous chef was kind enough to share this recipe. This soup warms your body and makes you feel happy and nourished all at the same time! So creamy, so smooth! When we dined at the Inn, this soup was paired with a cheese puff that I wouldn’t know where to begin to try to duplicate, but I am trying! It melted in your mouth, the perfect combination of chewiness and cheesiness! My version of the soup went a little like this!
(Sorry these pictures are low quality. I didn’t have access to my camera at the time. Can’t wait to make it again and update the pictures!)
Chop your veggies! I love the amount of veggies in this soup! They all go so well together: onions, carrots, rutabagas, butternut squash, sweet potato, and Granny Smith apple! ( I recently substituted parsnips for the carrots and it was just as lovely, only difference was the color!)
Melt 1 stick of unsalted butter.
Put all of those beautiful veggies in your butter bath! Yum! Saute until onions are translucent! Then add some chicken stock and get that soup party started!
This is what the veggies look like after adding 2 cups of chicken stock and simmering for 25 minutes! Don’t they look so very happy?!
Now we can put all of our happy veggies and stock into the blender for a happy marriage of flavor and creaminess!
Strain through a fine mesh strainer for an even creamier texture!
Add cream, maple syrup, salt, pepper, and cayenne and….. it’s done!!
I can’t wait to hear from you! Let me know if you’ve tried this soup and what variations you’ve tried.