Celeriac & Leek Potage with Roasted Butternut Squash

Serves: 6

Recipe by Lynmar Estate Chef David Frakes

Ingredients

• 1 1/2 C Roasted Butternut Squash, diced
• 2 T olive oil
• Salt & Pepper to taste
• 1/4 C Pancetta or smoked bacon, cut into 1/4 inch pieces
• 2 C Leeks, cut into 1/2 inch dice
• 1 C Celeriac, peeled and cut into 1/2 inch dice
• 1/2 C Russet Potato, peeling and cut into 1/2 inch dice
• 3 C Chicken Stock
• 1 T Butter
• 1 T All Purpose Flour
• 2 1/2 C Milk
• 1/2 C Whipping Cream
• 2 T Chives

Instructions

1. Preheat oven to 400 degrees.
2. Place aluminum sheet pan on center rack and heat for 15 minutes.
3. Toss butternut squash in a large bowl with olive oil and salt and pepper.
4. Place butternut squash onto preheated pan and roast for 20-30 minutes, or until softened. Remove and reserve.
5. Preheat a medium-sized soup pot and cook pancetta until crisp.
6. Remove pancetta from pan and reserve, saving the fat.
7. Sauté leeks in bacon fat until softened, about 5 minutes.
8. Add celeriac, potato and chicken stock and bring to a gentle boil.
9. Reduce heat, cover and simmer until celeriac and potato are cooked.
10. Combine butter with flour and knead to a paste.
11. Slowly whisk milk and butter & flour mixture into the soup. Cook for about 2-3 minutes.
12. Add cream, chives, pancetta and butternut squash.
13. Season and serve immediately.

Suggested Wine Pairing: Old Vines Chardonnay