| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion; peeled and minced |
| 1 |
ts |
Butter |
| 1 |
kg |
Squash; peeled and cubed |
| 1 |
l |
Skim milk |
|
|
Salt; pepper, nutmeg |
INSTRUCTIONS
Fry onion in butter slowly, until translucent. Add squash, milk, salt.
Bring to a slow boil, simmer until squash is very tender. Blend with a hand
blender until smooth. Season with pepper and nutmeg. Serve.
Notes:
1. A nice variation is squash curried soup: Add a tsp or 2 of curry to the
butter and fry with the onion, proceed as usual (omit nutmeg).
2. You can make this into a complete meal by adding cooked, peeled shrimp
to the curried variation. Add the shrimp to the blended soup, go on cooking
for a few minutes till shrimp is heated through.
3. If you don't like milk that much, you can substitute up to 1/2 liter
milk with vegetable or chicken broth. Soup will be less creamy, though.
Posted to Digest eat-lf.v097.n223 by Nathalie Chiva
<nathalie.chiva@ci.unil.ch> on Sep 5, 1997
A Message from our Provider:
“All suffering can be traced back to people disobeying God”