Winter squash soup - house beautiful

Yield: 4 servings

Measure Ingredient
4 \N 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 \N Cloves garlic
1 cup Dried tomatoes
¼ cup Parsley
⅓ cup Brown rice
¾ cup Cream

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

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