Thomas Keller's Butternut Soup with Brown Butter, Sage, and Nutmeg Crème Fraîche
★★★★★
PREP TIME
30 minutes
COOK TIME
2 hours
Ingredients
1
3 to 3 1/2-pound butternut squash
2 sprigs
sage
1 cup
thinly sliced (1/8-inch thick) leeks, white and light green parts only
6 cups
vegetable stock, plus extra if necessary
8 sprigs
thyme, 2 sprigs Italian parsley, 2 bay leaves, and 1/2 teaspoon black peppercorns, all wrapped in a bouquet garni packet made of 2 green leek leaves
4 tablespoons
(2 ounces) unsalted butter
1/4 cup
crème fraîche
1 tablespoon
minced chives or 12 sage leaves
1 splash
Extra virgin olive oil, to garnish
Instructions
