Smoked acorn squash and wild rice bisque - v 12/95
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | 1-pound acorn squash; halved amd seeded |
| 1 | tablespoon | Canola oil |
| 8 | ounces | Onion; coarsely chopped (1-3/4 cups) |
| 1 | each | Stalk celery; chopped (1/2c) |
| 2 | cloves | Garlic; minced |
| 2 | teaspoons | Fresh thyme; chopped -or- |
| ½ | teaspoon | Dried thyme |
| 2 | teaspoons | Fresh sage; chopped -or- |
| ¼ | teaspoon | Dried, rubbed sage |
| 1 | teaspoon | Crushed red chile flakes |
| 4 | cups | Chicken stock |
| ¼ | cup | Heavy cream (optional) |
| 1 | cup | Wild rice; cooked |
| Salt and lemon juice to taste | ||
Directions
If desired, smoke 4 of the squash halves for 20 minutes. Preheat oven to 350F. Line shallow baking pan with foil.
Remove squash from smoker. Arrange with remaining squash halves, cut side down, in pan.
Bake at 350F for 1 hour or until soft. Scoop out pulp and set aside.
Heat oil in a large pot over medium heat. Saute onion and celery in hot oil until soft, about 4 minutes. Add garlic, thyme, sage, and chili flakes. Saute for 2 to 3 minutes.
Add squash pulp and chicken stock. Mix well. Bring to boiling.
Reduce heat. Cover and simmer for 1 hour.
Puree in blender in several batches, blending until smooth.
Return to same pot.
Stir in cream and wild rice. Add salt and lemon juice to taste.
Serve at once in warm bowls.
Yield: 6 to 8 servings.
"Victoria" Magazine, December, 1995 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 12-01-95