CHARDONNAY PAIRING – CROOKNECK SQUASH SOUP WITH PARMESAN AND CRISPY SHALLOTS
INGREDIENTS:
Yields 1 ½ Quarts
Pesto Rosso
8 cups crookneck squash, large dice
4 ounces butter
1 cup chicken stock
1 cup parmesan cheese
½ teaspoon salt
¼ teaspoon white pepper
Crispy Fried Shallots
1-pound (450g) shallots, peeled and sliced into
1/16-inch-thick rounds
2 cups (475ml) vegetable oil
Kosher salt
METHOD:
Pesto Rosso
In a medium pot place squash, butter and chicken stock. Bring to a boil over high heat, cover
and reduce heat to medium high. Simmer until squash are soft, about 5-8 minutes. Remove
from heat and in batches puree with a blender, adding in the parmesan cheese.
Place all ingredients in a food processor and process until all ingredients are finely chopped,
scrapping down the sides every so often. Use at room temperature or heat.
Crispy Fried Shallots
Line a rimmed baking sheet with a double layer of paper towels. Set a fine-mesh strainer over
a large heatproof bowl or medium saucepan.
Combine shallots and oil in a medium saucepan. Place over high heat and cook, stirring
frequently, until shallots begin to bubble, 2 to 3 minutes. Continue cooking, stirring constantly
to ensure even cooking, until shallots turn pale golden brown, 8 to 10 minutes longer.
Working quickly, pour contents of saucepan into prepared strainer set over bowl. (Shallots
will continue cooking for a brief period after draining, so do not allow them to get too dark.)
Transfer to the baking sheet and sprinkle with salt. When ready to assemble, sprinkle shallots
over soup and enjoy with a glass of our Chardonnay. Crispy shallots will keep for up to 2
weeks in airtight container at room temperature.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
INGREDIENTS:
Yields 1 ½ Quarts
Pesto Rosso
8 cups crookneck squash, large dice
4 ounces butter
1 cup chicken stock
1 cup parmesan cheese
½ teaspoon salt
¼ teaspoon white pepper
Crispy Fried Shallots
1-pound (450g) shallots, peeled and sliced into
1/16-inch-thick rounds
2 cups (475ml) vegetable oil
Kosher salt
METHOD:
Pesto Rosso
In a medium pot place squash, butter and chicken stock. Bring to a boil over high heat, cover
and reduce heat to medium high. Simmer until squash are soft, about 5-8 minutes. Remove
from heat and in batches puree with a blender, adding in the parmesan cheese.
Place all ingredients in a food processor and process until all ingredients are finely chopped,
scrapping down the sides every so often. Use at room temperature or heat.
Crispy Fried Shallots
Line a rimmed baking sheet with a double layer of paper towels. Set a fine-mesh strainer over
a large heatproof bowl or medium saucepan.
Combine shallots and oil in a medium saucepan. Place over high heat and cook, stirring
frequently, until shallots begin to bubble, 2 to 3 minutes. Continue cooking, stirring constantly
to ensure even cooking, until shallots turn pale golden brown, 8 to 10 minutes longer.
Working quickly, pour contents of saucepan into prepared strainer set over bowl. (Shallots
will continue cooking for a brief period after draining, so do not allow them to get too dark.)
Transfer to the baking sheet and sprinkle with salt. When ready to assemble, sprinkle shallots
over soup and enjoy with a glass of our Chardonnay. Crispy shallots will keep for up to 2
weeks in airtight container at room temperature.
Courtesy of Mark Caldwell, Executive Chef Davis Estates