When it's cold outside there's nothing better than a hearty meal to warm you up. But since "hearty" makes most of us imagine maxing out the scale, we thought we'd check in with the healthy bistro Garnish to get some savory (and surprisingly nutritious) recipes that won't expand your waistline. Bon appetit!
Chef Clark's Lobster Winter Squash Bisque
Garnish Cafe at The Aspen Club and Spa
3 Tbsp. Unsalted Butter
1 ea Star Anise
1 ea Vanilla Beans Whole
1 ea White Onions diced
2 ea Yukon Potatoes peeled and diced
2 ea Butternut Squash peeled and seeded (reserve pulp)
1/2 Gal Lobster Stock or Chicken Stock
1 ea Bay Leaves
1 Cup Calvados Brandy
2 ea Granny Smith Apple peeled, cored, and diced
How To
- In medium pot melt butter with star anise and vanilla. Add onions and cook until translucent.
- Add brandy and cook until almost evaporated.
- Add lobster or chicken stock and reserved pulp from squash.
- Add potatoes. Bring to simmer. Skim impurities and cook until potatoes and squash are tender.
- Then add apples. Find vanilla beans and split and scrape them then add back to soup.
- When apples are tender the soup is ready to puree.
- Puree soup in blender while discarding all star anise.
- Season each batch. Push through large holed china cap and cool.
- Garnish with toasted pumpkin seeds and good aged balsamic.
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