Pumpkin Soup Sayonara Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Pumpkin,
1 cup: Lettuce, chopped
1 large: Potato,
1: Leek, trimmed
1 tsp: Salt,
3 tbsp: Butter/margarine,
4 cup: Heavy cream,
1/2 cup: Cooked rice,
1/2 cup: Sorrel, chopped
1 cup: Fresh shelled peas,
1/2 cup: Spinach, chopped
2 tbsp: Parsley,
Directions:
Peel and slice pumpkin and potato. Pour in a saucepan with water and
salt. Simmer until tender. Puree these vegetables and their liquid
in a blender or food processor (you may have to do this in batches).
Place mixture back in saucepan. Stir in heavy cream. Reserve.
In a large frying pan or wok, saute the sorrel, spinach, lettuce and
leek in the butter until the leek is transparent. Do not brown.
Stir sauteed vegetables into pumpkin mixture along with brown rice
and peas. Simmer for 10 minutes. Serve hot, sprinkled with minced
parsley.
Source: The San Diego Union-Turbine, Food Section 12/28/95 + "The
Compleat Pumpkin Eater" by Caroline Schoellkopt.
Brought to you and yours via Nancy OBrion and Clan.
Submitted By NANCY OBRION On 12-30-95
Source from luhu.jp
salt. Simmer until tender. Puree these vegetables and their liquid
in a blender or food processor (you may have to do this in batches).
Place mixture back in saucepan. Stir in heavy cream. Reserve.
In a large frying pan or wok, saute the sorrel, spinach, lettuce and
leek in the butter until the leek is transparent. Do not brown.
Stir sauteed vegetables into pumpkin mixture along with brown rice
and peas. Simmer for 10 minutes. Serve hot, sprinkled with minced
parsley.
Source: The San Diego Union-Turbine, Food Section 12/28/95 + "The
Compleat Pumpkin Eater" by Caroline Schoellkopt.
Brought to you and yours via Nancy OBrion and Clan.
Submitted By NANCY OBRION On 12-30-95
Source from luhu.jp