Chef Paul Lynch from FireLake Restaurant prepared the dish, using ingredients from Axdahl’s Garden Farm

1 lb. Butternut squash, roasted, peeled, seeded
1/4 lb. yams, peeled and diced
1 1/4 cloves garlic, crushed
1/2 large onion, sliced
3/4 each carrots, peeled and chopped
1 1/4 stalks celery, sliced
1 1/2 sprigs thyme, sache bag
1 1/2 each bay leaf, sache bag
2 oz. butter
3/8 T garlic-chile paste
1/2 T brown sugar
1/2 T curry powder
1 T fresh ginger root, grated
1/8 C parsley, chopped
1/8 C scallion, sliced
3/4 tsp. cumin powder
1 1/4 quarts crawfish or lobster stock
3/8 quart cream
Salt and white pepper to taste

Sauté first 6 ingredients for 8-10 minutes in butter. Add remaining ingredients, simmer until yams are tender. Remove from sache bag, blend and pass through china cap. The bisque can be prepared in advance at this point. If serving late, cool in ice bath. Add cream when reheating for service and adjust seasoning as needed.

Serves 8

Print This Page Print This Page