Thanksgiving Recipe #2
Next up in our Thanksgiving recipe series is a sweet (potato!) soup brought to you by Executive Chef Sherie Di Bernardo , the chef with the mostest (I have a bad habit of making up words!) at Matisse, located in the ever impressive Ayres Hotel Manhattan Beach. Chef Sherie has a knack for taking the traditional and putting a twist on it to relieve some of the boredom than can come with “tradition!”
So we all know that sweet potatoes are essential in the perfect Thanksgiving meal, but this recipe is an inventive and fresh take on the what we prefer to call the YAM (because that word is AWESOME!).
Thanksgiving Recipe – Chef Sherie’s Sweet Potato Butternut Squash Soup
5-6 Butternut squash peeled and diced
3 garnet yam peeled and diced
2 cup brown sugar
½ cup paprika
½ cup oil
Toss together and roast in a 350 degree oven until tender.
1 stalk celery chopped
3 carrots peeled and chopped
5 onions peeled and chopped
3 tablespoons of garlic
Sprinkle veggies with salt and pepper.
Add chicken stock, roasted yams and squash.
½ gallon heavy cream
Bring to a boil.
Simmer for 35 minutes.
Puree, strain and cool.
So give Chef Sherie’s Thanksgiving recipe a shot and, if you’re impressed, come out to Matisse and try some of her other delectable dishes!