| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Butternut squash; Peel, seed and dice |
| 2 |
c |
Chicken stock |
| 1 |
|
Diced peeled potato |
| 1 |
md |
Diced onion |
| 2 |
|
Peeled garlic cloves |
| 2/3 |
c |
Heavy cream |
| 2 |
ts |
Chopped fresh dill |
| 1 |
ts |
Cumin |
|
|
Salt and pepper to taste. |
INSTRUCTIONS
A
B
Since my sister says I cannot post her chocolate chip mondel bread recipe,
here is a recipe from today's Washington Post which is more of the same!
Transfer squash to 2 qt. pan and add "A".
Simmer covered for 15 minutes. Then puree 2 minutes until smooth and
creamy. Add "B".
Simmer soup for 5 minutes.
Ladle soup into 2 bowls and garnish with dill sprigs or whatever. Serve
with crusty bread. Enjoy!
Posted to JEWISH-FOOD digest by "Shelley L. Madden" <shelleym3@hotmail.com>
on Oct 14, 1998, converted by MM_Buster v2.0l.
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