Yesterday on the radio show we started a new series called Ask The Chef. For a half hour each day we’ll have a chef on the air who can answer questions from callers about ways they can gourmetize their home cooking. Because most chefs are currently working overtime to save their business, we have a sprinkling of chefs who are retorted from the business. The first out of the box was Jacques Saleun, an excellent chef who closed Chateau du Lac at the end of 2017. Tom was always a great fan, and I also admired his food. The man has a killer rabbit pate.
We talked about cooking with wine, about the burning point of certain oils, and his preference for frying in peanut oil. We spoke of marinades and coconut milk as a way to lighten recipes. And he spoke of how he is cooking at home for the family these days, and of a particular butternut squash soup he makes. A caller asked for the recipe, as most callers do, at 2 minutes before the news break. I promised to get it and run it here today.
It was texted to me on a scribbled note, so I have done my best to transcribe.
Chef Jacques Saleun’s Butternut Squash Soup
1 butternut squash cubed
2 carrots chopped
1 cup onion diced
1 cup celery diced
2 cups chicken broth
1 can coconut milk
1 tsp nutmeg
1 tsp cinnamon
1 tsp light brown sugar
Put all vegetables in a dutch oven and cover with water, boiling till tender.
Remove and puree in a food processor.
Combine coconut milk, chicken stock and pureed vegetables in the same dutch oven and add the spices and sugar. Simmer until reduced into a thick and creamy consistency.