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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