Soup:
2 tablespoons olive oil
1 cup chopped onion
1 clove garlic, minced
2 10 ounce packages puréed squash, defrosted
4 cups chicken stock
12 ounces apples (approximately 1 1/2 apples), peeled and finely chopped
2 teaspoons fresh lemon juice
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup cream
Chive sour cream:
1/2 cup sour cream
2 tablespoons fresh minced chives
1/4 teaspoon freshly ground black pepper
Preparation
Heat olive oil in a medium-sized soup pot set overmedium-low heat and sauté onion and garlic for 10 minutes. Add squash, stock,apples, lemon juice, thyme, salt and white pepper and bring to a boil.
Reduce heat and simmer for 20 minutes. Purée soup. Stir in cream and heat for10 minutes longer over low heat.
Combine sour cream with the chives and pepper. Top each serving of soup with aspoonful of the chive-sour cream.
Source: Terri Pischoff Wuerthner, Ccp
