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2 days ago

Chef Pedersen

Great News! We’ve partnered with @cozymeal and are so excited! We’ve got 3 great classes scheduled, sign up now before all the seats are gone! Visit www.cozymeal.com/chefs/1149/chef-soren ...

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2 days ago

Chef Pedersen

11 Artists + 11 Courses - Purchase your tickets today! www.chefpedersen.com ...

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4 weeks ago

Chef Pedersen

Interested in learning more about food & wine pairings? We can help with that! #houstoncatering #chefpedersen #chefsorenpedersen #privatechefhouston #winepairing #foodandwinepairing ...

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1 month ago

Chef Pedersen

Happy Valentine’s Day! 🌹💘🥂 ...

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1 month ago

Chef Pedersen

#Repost @archwaygallery with @get_repost
・・・
February 23, 2019 Palette to Palate
Archway Gallery teams with renowned local chef Soren Pedersen to host gourmet dinners, each course inspired by the artwork of a different featured member artist who discuss their art throughout the evening.

SATURDAY, 2-23-19
Doors open at 6:00 p.m.
Complimentary Valet

Participating Member Artists:
Harold Joiner, John Slaby, Susan Spjut, Barbara Able, Kevin Cromwell $100 per person
Purchase tickets at:
squareup.com/store/soren-pedersen/
www.chefpedersen.com

#chefsoren #chefsorenpedersen #houstonchef #houstoncaterer #gourmet #finedining #houstonart #houstonartists #contemporaryart
#landscapepainting #figurativeart #abstractart
...

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Butternut Squash Soup With Beet Puree and Toasted Pumpkin Seeds

Description of the Butternut Squash Soup goes here

Butternut Squash Soup With Beet Puree and Toasted Pumpkin Seeds

Ingredients

    Soup
  • 2 ea mid size Butternut squash, Roasted in oven until tender, remove seeds and skin
  • 1 cup Onion, diced
  • 1 cup Celery, diced
  • ½ cup Olive oil
  • 1 tbl Garam Marsala
  • 1 tbl Turmeric
  • ½ tsp Cinnamon
  • 2 to 3 ea Dried chili, New Mexico
  • 1 ½ quart Chicken stock
  • Sea salt and pepper to taste
  • ½ cup Brown sugar
  • 1 ½ cup Heavy cream
  • ½ cup Duck fat optional ☺ not really
    Pumpkin Seed
  • 1 cup Pumpkin Seed, Raw
  • Salt
  • Olive Oil
    Roasted Beet Puree
  • 2 ea Beets, Wrapped in Foil with salt and pepper, Baked at 300 degrees until soft
  • 2 cup Red wine
  • 1 cup Dried Cherries
  • ½ cup Sugar
  • Pinch Cinnamon

Instructions

    Soup Instructions:
  1. Place onion, celery, chili and olive oil in a medium hot pot and sauté until onion is translucent.
  2. Then add remaining ingredients and simmer for 1 hour. Puree and salt and pepper to taste.
    Pumpkin Seed Instructions
  1. Toast in 250 Degree Oven until tender but crispy (2 hrs)
    Roasted Beet Puree Instructions
  1. Peel beets and combine with remaining ingredient and simmer for 30 min. puree in food processor
  2. until smooth.
Recipe Management Powered by Zip Recipes Plugin
http://www.chefsorenpedersen.com/recipes/butternut-squash-soup/