Butternut squash soup, from Ritz-Carlton Chicago chef Mark Payne, bursts with fall flavors. | Courtesy Ritz-Carlton Chicago
Updated: May 9, 2012 9:57AM
Mark Payne, the chef of deca in the Ritz-Carlton Chicago, helps this week with scrumptious recipes for Butternut Squash Soup with Apple-Celery Salad and exquisite Crepes with Apple-Raisin Compote.
Both creations by the British-born chef are from the deca menu. The soup is for A.P. of Rolling Meadows, who requested a butternut squash soup worthy of serving at Thanksgiving.
Be sure to take the time and make the effort to add Payne's novel garnishes - a "salad" of julienned apple and celery leaves atop the pureed soup, and a dollop of sweetened sour cream on the easy-to-make crepes .
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