Creamed acorn squash soup

Yield: 12 Servings

Measure Ingredient
3 quarts Water
2 pounds Acorn Squash, Peeled, Seeded & Cubed
\N \N Black Peppercorns
\N \N Nutmeg
\N \N Mace
\N \N Bay Leaf
\N \N Juniper Berries
\N \N Cloves
2 quarts Fish broth
1½ cup Heavy Cream
\N \N Salt
\N \N Pepper
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.

Compliments of:

Kathleen's Recipe Swap Page recipes@...

Posted to MM-Recipes Digest by q591b4@... on Nov 15, 1998

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