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1
Preheat the oven to 425 degrees F.
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2
Place the chopped squash in a medium-size mixing bowl.
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3
Drizzle the squash with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon black pepper.
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4
Line a sheet pan with parchment paper or aluminum foil and place the squash on top of the sheet pan.
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5
Set the sheet pan into the oven and roast for 30 minutes, or until the squash is lightly caramelized and tender.
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6
Remove the squash from the oven and set aside.
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7
Place a 1-gallon saucepan over medium high heat and add the remaining 1 tablespoon of olive oil to the pan and render the Italian sausage.
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8
Cook, stirring often until the meat is caramelized and has released most of its fat, about 3 minutes.
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9
Add the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes.
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10
Add the shallots and garlic to the pan and sweat for 1 minute stirring continuously.
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11
Deglaze the pan with the vinegar and add the chicken stock to the pan.
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12
Place the squash in the pan with the maple syrup and sage.
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13
Bring the pan to a boil and reduce to a simmer.
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14
Continue to cook the soup for 30 minutes, or until the vegetables are all tender.
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15
Use an immersion blender to puree the soup to a smooth consistency and velvety texture.
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16
Alternately, you can puree the soup in batches using a blender.
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17
Taste the soup and re-season if necessary with 1/2 teaspoon of salt and 1/8 teaspoon pepper.
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18
Keep warm until serving.
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19
Preheat the oven to 425 degrees F.
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20
Place the chopped parsnips into a medium-size mixing bowl.
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21
Drizzle the parsnips with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon of fresh cracked white pepper.
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22
Line a sheet pan with parchment paper or aluminum foil and place the parsnips on top of the sheet pan.
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23
Set the sheet pan into the oven and roast for 30 to 35 minutes, or until the parsnips are lightly caramelized and tender.
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24
Remove the parsnips from the oven and set aside.
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25
Place a 1-gallon saucepan over medium high heat.
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26
Add the remaining tablespoon of olive oil to the pan and caramelize the ham.
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27
Cook, stirring often until the meat is caramelized, about 3 minutes.
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28
Add the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes.
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29
Add the shallots and garlic to the pan and sweat for 1 minute stirring continuously.
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30
Deglaze the pan with the vinegar and add the chicken stock to the pan.
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31
Place the parsnips in the pan with the honey and thyme.
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32
Bring the pan to a boil and reduce to a simmer.
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33
Continue to cook the soup for 30 minutes, or until the vegetables are all tender.
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34
Use an immersion blender to puree the soup to a smooth consistency and velvety texture.
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35
Alternately, you can puree the soup in batches using a blender.
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36
Taste the soup and re-season if necessary with 1/2 teaspoon salt and 1/8 teaspoon pepper.
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37
Add the cream to the soup and return the soup to a clean saucepan and keep warm until ready to serve.
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38
Place a 1-gallon saucepan filled with water over a medium-high heat and bring to a boil.
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39
Blanch the tarragon leaves in the boiling water for 5 to 10 seconds.
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40
Remove from the water and place in a bowl of ice water to shock.
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41
Pat the tarragon leaves dry with paper towels and place in a blender.
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42
Pour the oil over the tarragon leaves and puree on low speed for 30 seconds.
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43
Place the tarragon oil in a non-reactive container.
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44
The oil will keep for weeks refrigerated in an airtight container.
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45
Using 2 half-cup measures, each filled with 1 of the soups, pour the soups side by side, simultaneously into a small heated soup cup or bowl.
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46
Drizzle with 1 tablespoon of the tarragon oil and serve immediately.
