175 g Tree Top Granny Smith Purée
48 g Tree Top Apple Flake Powder
1097 g water
260 g IQF roasted butternut squash
60 g IQF roasted onions
60 g pumpkin puree
28 g chicken broth powder
13 g IQF garlic, fire roasted
12 g mirepoix flavor
8 g lemon juice
2 g apple cider vinegar
1.40 g black pepper, ground
1.50 g koji aji powder
50 g extra virgin olive oil
1.20 g xanthan gum
50 g Sherry wine
24 g IQF kale, chopped
9 g IQF parsley
1.28 g IQF sage
Combine all ingredients except diced apples, Sherry wine, kale, herbs, olive oil and xanthan gum. Heat to a simmer.
Off the heat, puree with an immersion blender until smooth.
Emulsify olive oil and xanthan gum into the cooling soup.
Stir in kale, herbs and Sherry wine.
Serve immediately, or cool and pack into bags for refrigerated or frozen storage.