Creamed Acorn Squash Soup Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
3 quart: Water,
2 lbs: Acorn Squash, Peeled, Seeded & Cubed
Black Peppercorns,
Nutmeg,
Mace,
Bay Leaf,
Juniper Berries,
Cloves,
2 quart: Fish broth,
1 1/2 cup: Heavy Cream,
Salt,
Pepper,
4 tbsp: Chives, Snipped
Directions:
Cook the squash in water with the seasonings until tender, then remove and
let cool. Use a food processor to puree. Add the cream and season to taste.
Sprinkle with fresh chives immediately before serving.
Compliments of:
Kathleens Recipe Swap Page recipes@ilos.net
http://www.ilos.net/~q591b4/recipe
Posted to MM-Recipes Digest by q591b4@ilos.net on Nov 15, 1998
Source from luhu.jp
let cool. Use a food processor to puree. Add the cream and season to taste.
Sprinkle with fresh chives immediately before serving.
Compliments of:
Kathleens Recipe Swap Page recipes@ilos.net
http://www.ilos.net/~q591b4/recipe
Posted to MM-Recipes Digest by q591b4@ilos.net on Nov 15, 1998
Source from luhu.jp