Herbed vegetable soup (tabasco)
8 Servings
Ingredients
| Quantity | 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 |
Directions
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