Description
Includes: 2Qt Saucepan with Cover, 3Qt Casserole with Cover, 3.5Qt Sauté pan with Cover + helper and 6Qt Dutch Oven with Cover.
FEATURES:
- Traditional Hand Hammered Tri-Ply Construction - Pure aluminum core bonded to a 18/10 stainless steel interior & stainless steel exterior
- Heat Surround Technology - Provides consistent, even heat distribution along the base and side walls of cookware
- Riveted Cast Stainless Handles - Elegant handles offer a comfortable grip
- Stainless Steel Covers
- Suitable for all Stovetops - Induction ready & oven safe up to 500°F (260°C)
- Dishwasher Safe
RECIPE
Butternut Squash Soup
Servings: 4 to 6
Ingredients:
- 2 tablespoons unsalted butter
- 1 butternut squash, peeled and cut into 1-inch cubes
- 2 apples, peeled and cut into 1-inch cubes
- ½ cup thinly sliced shallots
- 3 cloves of garlic, peeled and chopped
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ tablespoon freshly grated nutmeg
- 6 cups vegetable broth
- 1 cup olive oil, divided
- 6 fresh sage leaves
- 6 tablespoons Greek yogurt
Instructions:
Melt the unsalted butter in the 6 Qt. Dutch Oven, on medium-low heat.
Add the butternut squash, apple, shallots, garlic, salt, black pepper, nutmeg and continue to cook for 10-minutes, stir frequently.
Add vegetable broth and ½ cup olive oil, just enough to cover the butternut squash (if more liquid is required, add water).
Increase heat to medium-high and bring the soup to a boil.
Reduce heat to low and simmer partially covered for 30-minutes, until butternut squash is tender.
Cool slightly and blend using either a blender or food processor. Return to the 6 Qt. Dutch oven and simmer.
Add the remaining ½ cup olive oil to the 2 Qt. Sauté Pan, over high heat.
Add the sage leaves and fry, until crispy. Remove and place onto a paper towel.
Whisk the Greek yogurt into the olive oil until fully combined.
Drizzle soup with infused sage-oil yogurt and garnish with sage leaf.
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