How would one make the best vegetable stock for this soup? I'm putting this on the menu for a special dinner coming up. Thank you. ;o)
Recipe question for:
Thomas Keller's Butternut Soup with Brown Butter, Sage, and Nutmeg Crème Fraîche
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4 Comments
The Cook's Illustrated article drbabs mentioned is interesting. It recommends celery root (mild yet complex), leeks (low sugar, neutral), freeze-dried onion (for depth--but how Cooks Illustrated!), tomato paste (savory depth without identifying as a tomato). They suggest no celery (bitter and sour), onions (sulfurous and sweet), tomatoes (mild and watery), sun-dried tomatos (sweet-sour). They also add soy sauce (umami, and it worked better than shiitake mushrooms or kombu). I'm not sure whether to give it a go or not. But I'm looking forward to hearing what you decide.
If you can't open it, message me privately and I'll send it to you.
Butternut seems to work the best. I made acorn squash dog biscuits this morning and my small acorn squash had mostly seeds and the strings were very pale.
HLA, I like the idea of mushroom stock. Is that recipe available only in the book?