| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Portuguese |
Soups |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Olive Oil |
| 3 |
|
Onions, Chopped |
| 5 |
|
Cloves Garlic, Minced |
| 2 |
|
Butternut Squash, Peeled, Seeded, Cut In Chunks |
| 1 |
|
Potato, Peeled And Cubed |
| 1 |
|
Carrot, Peeled And Sliced |
| 7 |
c |
Chicken Stock, Or Vegetable |
|
|
Salt And Pepper, To Taste |
| 1/3 |
c |
Parsley, Minced |
|
|
Fresh Thyme leaves, For Garnish |
INSTRUCTIONS
1. Pour the olive oil into a large soup pot and saute the onions and garlic
over low heat for 3-5 minutes. Turn off the heat, cover the pot and let the
onion-garlic mixture steam for 15 minutes.
2. Add the squash, potato and carrot and stir the mixture well. Pour in the
stock and bring the soup to a boil. Reduce the heat, cover the pot, and let
it simmer for 45 minutes.
3. Add the seasoning and parsley, stir well, cover the pot , and continue
simmering for another 15 minutes.
4. Blend one third of the soup at a time in a blender or food processor and
return it to the original, but clean, pot. Reheat the soup over low heat,
but do not let it come to a boil. Serve hot and sprinkle fresh thyme leaves
on top of each serving as garnish.
Recipe by: Twelve Months of Monastery Soups. p. 51 Posted to MC-Recipe
Digest V1 #648 by Sue <suechef@sover.net> on Jun 24, 1997
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