Yield: 12 Servings
|2 pounds||Acorn Squash, Peeled, Seeded & Cubed|
|\N \N||Black Peppercorns|
|\N \N||Bay Leaf|
|\N \N||Juniper Berries|
|2 quarts||Fish broth|
|1½ cup||Heavy Cream|
|4 tablespoons||Chives, Snipped|
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.
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Posted to MM-Recipes Digest by q591b4@... on Nov 15, 1998