Millcroft Inn & Spa’s Potage

As the harvest season unfolds, this elegant potage captures the comforting flavours and aromas of fall in every spoonful. Created by Executive Chef Nicolas Petitjean, the recipe combines rich cream, savoury bacon, and sweet squash for a beautifully balanced dish. Garnished with candied pecans and fresh herbs, it’s a restaurant-inspired recipe that’s perfect for cozy evenings at home.

Potage

Serves 4 people

Ingredients for Potage:

625 g Cabbage, thinly sliced
500 g Chicken Stock
400 g Heavy Cream
300 g White Wine
150 g Slab of Bacon, diced small
150 g Shallot, diced small
65 g White Soy Sauce
40 g Parmesan, finely grated
30 g Garlic

Ingredients for Tied Bundle of Herbs:

6 g Sage
4 g Marjoram
5 g Thyme

Method for Potage:

1. Place the bacon in a large heavy-bottomed pot or Dutch oven with a small drizzle of oil. Cook over medium heat until crisp and golden.
2. Add the shallots and cook until softened and translucent, about 3 to 4 minutes.
3. Pour in the white wine and simmer until nearly all the liquid has evaporated.
4. Add the cabbage and cook, stirring occasionally, until wilted.
5. Stir in the chicken stock, cream, garlic, white soy sauce, and tied bundle of herbs. Bring to a gentle simmer.
6. Continue cooking until the cabbage is very tender and the liquid has reduced by about half. Remove and discard the tied bundle of herbs.
7. Working in batches if necessary, carefully transfer the soup to a blender and blend until completely smooth.
8. Pass the soup through a fine-mesh sieve for an extra silky texture.
9. Return the potage to the pot and keep warm over low heat until ready to serve. If needed, adjust the consistency with a splash of stock or cream.

Ingredients for Candied Pecans (garnish):

250 ml Simple Syrup (equal parts sugar and water)
250 g Pecans

Method for Candied Pecans (garnish):

1. Place the pecans and simple syrup in a saucepan and bring to a gentle simmer.
2. Simmer for approximately 45 minutes, allowing the pecans to absorb the syrup.
3. Drain immediately and fry at 350°F (175°C) until golden brown and crisp.
4. Transfer to a silicone mat or parchment-lined tray and allow to cool completely.
5. Store in an airtight container until needed.

Ingredients for Squash Purée (garnish/component):

400 g Roasted Squash
2 g Kosher Salt
25 g Butter, or more as needed
Brown Sugar, if needed
Thyme, as needed

Method for Squash Purée (garnish/component):

1. Place the squash halves cut-side up in a roasting pan. Add a small knob of butter and a few sprigs of thyme to each half. Cover and roast at 375°F (190°C) for approximately one hour, or until fork-tender.
2. Remove the thyme and scoop the flesh into a blender. Add the measured butter and salt.
3. Blend until smooth and silky. Adjust the consistency with additional butter if desired, and season with a touch of brown sugar if the squash lacks sweetness.
4. Keep warm until ready to serve.

To Serve:

1. Spoon or pipe the squash purée into the centre of a warmed squash bowl.
2. Arrange a 25 g portion of spiralized butternut squash on top.
3. Garnish with chopped candied pecans, fresh chives, and sage leaves.
4. Finish by dispensing or pouring the warm potage around the garnish and serve immediately.