Herbed vegetable soup (tabasco)

Yield: 8 Servings

Measure Ingredient
2 tablespoons Margarine or butter
1 large Onion; chopped
¼ teaspoon Thyme
¼ teaspoon Ground mace; divided
1 pounds Turnips; peeled and cut into 2-inch chunks
1 pounds New potatoes; peeled and cut into 2-inch chunks
6 cups Pumpkin cubes; peeled OR 3-lbs winter squash, *see note
4 cups Chicken broth
½ teaspoon TABASCO pepper sauce

In 4 to 5 quart saucepan, combine margarine, onions, thyme and half of mace; cook over medium-high heat, stirring often, until onions are translucent, about 5 minutes.

Add turnips, potatoes and squash; cook over medium heat, stirring occasionally, until vegetables begin to soften, about 30 minutes. Add broth and Tabasco pepper sauce and bring to a boil over high heat. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

Process mixture, a portion at a time, in food processor or blender until smooth. Return to pan and heat until steaming.

Sprinkle individual servings with remaining mace.

Makes 8 servings. TABASCO(R) of McIlhenny Co., Avery Island, LA 70513>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman WINTER SQUASH: butternut, Hubbard, pumpkin or acorn.

Recipe by:

Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998

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