Celebrity Chefs Share Their Favorite Thanksgiving Recipes

Still looking for new Thanksgiving recipes to try this year? Celebrity chefs have shared some of their favorites.

Sure, we all have our traditions when it comes to planning our Thanksgiving menu, but sometimes the urge to tweak it hits and if it does, we’re here to help. From starters to desserts to leftovers–yes, even leftovers–celebrity chefs Anne Burrell, Geoffey Zakarian, Donatella Arpaia, Judy Joo, Ed McFarland, and Rocco DiSpirito have some delicious recipes for you to try. Better yet, Chef Zakarian’s cookbook co-authors and daughters Madeline and Anna shared a sweet treat too!

Kicking off our multi-course journey through tasty new recipes is Anne Burrell’s Pumpkin Soup with Spiced Whipped Cream and Crispy Leeks. “I love this soup because it’s my favorite color and the garnishes bump us the fancy factor,” says Chef Burrell, adding that “it’s also totally seasonal. What could be more autumnal than a pretty pumpkin soup with spiced whipped cream and crispy leeks?” Since it’s often said that we eat with our eyes first, what could be better than a dish whose creator describes as “pretty”?

Anne Burrell’s Pumpkin Soup with Allspice Whipped Cream & Fried Leeks

Ingredients
FOR THE SOUP
• Extra virgin olive oil
• 2 leeks, white and light green parts only, cut in half lengthwise, washed and diced
• 1 large or 2 small carrots, cut into ½-inch dice
• 2 celery ribs, cut into ½-inch dice
• 2 cloves garlic, smashed and finely chopped
• Kosher salt
• 2 pounds’ pumpkin, peeled and cut into 1-inch dice (I recommend a sugar or cheese
pumpkin, or a pinch, butternut squash)
• 1 large russet potato, peeled and cut into 1-inch dice
• 2 cups white wine
• 2 quarts’ chicken or veggie stock
• 1 thyme bundle, tied with butcher’s twine
• 2 bay leaves
• 1 orange, cut in half
FOR THE FRIED LEEKS
• Canola or other neutral-flavored oil, for frying
• 1 leek, cut into 2-inch julienne, washed Kosher salt
FOR THE WHIPPED CREAM
• 1 cup heavy cream
• ½ teaspoon allspice

Instructions
1. Coat a large, deep pot with olive oil; add the leeks, carrots, celery, and garlic and bring
to medium-high heat. Season with salt and sweat the veggies until they start to soften
and are very aromatic, 8 to 10 minutes. Add the pumpkin and potato and sprinkle with
salt. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes; add the
wine and reduce by half.
2. Add the stock, thyme bundle, and bay leaves. Squeeze the orange halves directly into
the soup, then add both halves. Taste for seasoning and adjust if needed. Bring to a boil
(BTB) and reduce to a simmer (RTS); cook for 35 to 40 minutes.
3. Remove and discard the orange halves, thyme bundle, and bay leaves and use and
immersion blending or upright blender to purée the soup (if you’re using a regular
blender, cool the mixture for about 5 minutes and work in batches.) You want the purée
the crap out of it! If the consistency is too thick, add a bit of water. Taste and adjust the
seasoning as needed.
FOR THE FRIED LEEKS
Heat an inch of oil in a small saucepan set over medium heat. While the oil heats, set up your
drying situation next to the stove by putting a couple layers of paper towels on a baking sheet.
When the oil is hot, working in batches, fry the leeks until crispy and brown, 2 to 4 minutes. Use
a slotted spoon and fish spatula to remove the leeks and set them on the paper towels to drain;
sprinkle with salt.
TO WHIP THE CREAM AND SERVE
1. Use a hand or stand mixer – or if you’re feeling strong, a regular old whisk – to whip the
cream and allspice until the cream holds its shape in soft peaks.
2. Ladle the soup into service bowls, top with a dollop of the whipped cream, and garnish
with fried leeks.