May 9, 2011 · 0 comments
Adapted from Daniel Boulud
This lovely combination of fall’s finest is rich enough to stand alone. I’ve lightened it up just a bit, though I did hesitate for just a moment before questioning the culinary talents of Mr. Boulud. He suggests topping the soup with a few cooked shrimp to add a little protein, not to mention pretty color contrast.
Preparation time: 20 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 4
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