Name: Pumpkin Soup with Apple Schnitz Croutons
Ingredients: 4 lb Whole pumpkin or winter squash; (such as butternut or Hubbard to; Yield 6 to 8 cups baked pumpkin pulp); 2 tb Unsalted butter; 3 lg Carrots; diced; 4 Celery stalks; diced; 2 lg Onions; diced; 1 Leek; split, washed,; And diced; 3 qt Chicken stock or water; 2 ts Ground cinnamon; 1/2 ts Ground nutmeg; 1/4 c Maple syrup; 1 c Heavy cream; === APPLE SCHNITZ CROUTONS ===; 2 Tart apples; such as Granny Smith; 1/2 c Firmly-packed light brown sugar

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Mike02	10	servings

INGREDIENTS

4	lb	Whole pumpkin or winter squash
		(such as butternut or Hubbard to
		Yield 6 to 8 cups baked pumpkin pulp)
2	tb	Unsalted butter
3	lg	Carrots; diced
4		Celery stalks; diced
2	lg	Onions; diced
1		Leek; split, washed,
		And diced
3	qt	Chicken stock or water
2	ts	Ground cinnamon
1/2	ts	Ground nutmeg
1/4	c	Maple syrup
1	c	Heavy cream
		=== APPLE SCHNITZ CROUTONS ===
2		Tart apples; such as Granny Smith
1/2	c	Firmly-packed light brown sugar

INSTRUCTIONS

Preheat the oven to 350 degrees. Cut the pumpkin or winter squash in half
and remove all seeds. Place cut side up on a cookie sheet and bake 45
minutes, or until soft. Remove the pulp from the shell, puree in a food
processor fitted with a metal blade, and reserve. Heat the butter in a
large, heavy-bottomed soup pot until foamy. Add all of the vegetables
(except the reserved pumpkin or squash) and saute 10 minutes. Add the
chicken stock and bring to a boil. Reduce to a simmer, then add the pumpkin
puree and the spices. Cook 45 minutes, adding the maple syrup and heavy
cream in the last 5 minutes of cooking. To make the Apple Schnitz Croutons:
Peel and core the apples and slice into paper-thin rings using a food
processor fitted with a vegetable slicing disk. Spread the slices on a
non-stick cookie sheet or one lined with parchment paper. Dust with light
brown sugar, and dry in a preheated 300 degree oven approximately 25 to 30
minutes, or until crisp. When the soup has finished cooking, cool several
minutes before pureeing in small batches in a blender or food processor.
Serve immediately, garnished with the Apple Schnitz Croutons. This recipe
yields 10 to 12 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B29 broadcast 10-28-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-30-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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