Creamed acorn squash soup
12 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | quarts | Water |
2 | pounds | Acorn Squash, Peeled, Seeded & Cubed |
Black Peppercorns | ||
Nutmeg | ||
Mace | ||
Bay Leaf | ||
Juniper Berries | ||
Cloves | ||
2 | quarts | Fish broth |
1½ | cup | Heavy Cream |
Salt | ||
Pepper | ||
4 | tablespoons | 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:
Kathleen's Recipe Swap Page recipes@...
Posted to MM-Recipes Digest by q591b4@... on Nov 15, 1998
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