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