Winter squash soup - house beautiful
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Leeks, trimmed, washed well and roughly chopped | |
| 2 | tablespoons | Butter |
| 1 | quart | Water |
| 2 | cups | Butternut, buttercup or other yellow-fleshed squash, cut into 1/2-inch cubes |
| 1 | cup | Peeled and cubed celeriac |
| 2 | Cloves garlic | |
| 1 | cup | Dried tomatoes |
| ¼ | cup | Parsley |
| ⅓ | cup | Brown rice |
| ¾ | cup | Cream |
Directions
In a large heavy stockpot, saute leeks in butter until golden. Add water, squash, celeriac, garlic, tomatoes and parsley to the pan and simmer for about 45 minutes or until vegetables are tender. Remove solid ingredients with a slotted spoon, purse in a food processor with a metal blade or food mill and set aside. Add rice to the remaining liquid and simmer about 1 hour, or until cooked. Return pursed ingredients to the pot, add cream and heat barely to a simmer before serving. If soup is too thick, thin with water. Serves 4 to 6.
House Beautiful/February/94 Scanned & fixed by DP & GG