Winter Soup & Salad, recipe, ULM, chefs, Joe Halliday - KNOE 8 News; KNOE-TV; KNOE.com |

Butternut squash 3/4 # Cleaned, seeded and chopped

Bacon diced 4 ea strips

Onion 1/2ea chopped

Garlic chopped 3ea

Olive oil 2T

Salt and pepper to taste

Honey 2T

Sherry wine 1/4 C

Rosemary 2T

Chicken base 3T

Butter2ozw

Heavy cream 1/2C

Water 1/2 Gallon

 

Turkey 4-6 oz

Salt and pepper to taste

Olive oil 1/4C+2T

Arugula 2ozw

Cranberries dried 2ozw

Dijon 2T

Honey1T

Sage (chopped) 2T

Red wine vinegar 1/8C

Pecans roasted 1/2C

Parmesan 1ozw slice

Cherry tomato 2ea sliced in 1/2

Shallot 2ea /1ea roasted, 1ea minced

Garlic cloves 6ea/3ea roasted, 3ea minced

 

For soup saute bacon, onion, garlic in olive oil. Add butternut chunks and saute for an additional 5 min. Add sherry, honey, rosemary, butter, heavy cream, chicken base and water. Bring to a simmer and continue to cook until butternut is soft. Then puree soup in food processor, return to heat and reduce by 1/4. Season w/ salt and pepper as needed. Top with spoon of sour cream and enjoy! For turkey salad rub turkey with 2T of olive oil, season with salt and pepper and saute or grill until internal temp. of 165f is achieved. Set turkey in fridge to cool. Combine 1/4 C olive oil, Dijon, vinegar, shallot(minced), garlic(minced), honey, sage and whisk until well blended. Slice turkey, dress arugula with vinaigrette and all other ingredients, lay turkey slices across salad greens and enjoy!