Says Chef Beth: “This is my favorite way to elevate simple soups and one of the best tricks of the trade to pass on!”
- 2 Fuji apples washed, and diced in ¼ inch squares
- 1 Bag CF toasted pecan pieces
- 1 Tb shallot minced
- 1 lemon, zested and juiced
- 1 Tb of Italian Parsley, finely chopped
- 1 Tb of olive oil
Dice apples and place in medium mixing bowl, add lemon juice and toss to coat. This will help prevent browning.
Add toasted pecans, lemon zest, minced shallots and parsley to apples. Stir to combine ingredients. Taste and adjust seasoning with salt and pepper and a drizzle of olive oil.
Heat butternut squash and apple soup until it is nicely warmed through. Pour into serving bowls and top with a few spoonful of Apple Pecan Garnish and enjoy a textural symphony!