| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | 12-oz picked over | |
| cranberries about 3 | ||
| cups | ||
| 1 | c | Ruby port |
| 1/2 | c | Sugar |
| 1 | Onion, chopped | |
| 2 | Carrots, sliced thin | |
| 1/2 | Stick, 1/4 cup unsalted | |
| butter | ||
| 3/4 | t | Ground mace |
| 1/2 | t | Ground ginger |
| 1/2 | t | White pepper plus additional |
| to taste | ||
| 3 | lb | Butternut squash, peeled |
| seeded and cut into | ||
| 1-inch | ||
| pieces | ||
| 2 | Sweet potatoes, about 1 1/4 | |
| pounds peeled and cut | ||
| into 1-inch pieces | ||
| 6 | c | Chicken broth |
INSTRUCTIONS
Make the cranberry puree: In a heavy saucepan combine the cranberries, the Port, and the sugar and simmer the mixture, stirring occasionally, for 7 to 10 minutes, or until the cranberries burst and the mixture starts to thicken. In a food processor puree the mixture and force the puree through a fine sieve into a bowl, discarding the solids. The puree keeps, covered and chilled, for 3 days. Make the soup: In a large heavy saucepan cook the onion and the carrots in the butter over moderately low heat, stirring occasionally, until the onion is softened, add mace, ginger, 1/2 teaspoon of white pepper, squash, sweet potatoes, and 4 cups of the broth, and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft. In a blender or food processor puree the soup in batches, transferring it as it is pureed to a saucepan, and stir in the remaining 2 cups broth, the additional white pepper, and salt to taste. The soup keeps, covered and chilled, for 1 day. To serve the soup: Reheat the cranberry puree and spoon it into a pastry bag fitted with a small plain tip. (Alternatively, spoon the puree into a small resealable plastic bag and cut off the tip of one corner.) Reheat the soup, divide it among soup bowls, and pipe about 1 tablespoon of the cranberry puree decoratively onto each serving. Yield: About 12 cups, 8 to 12 servings Recipe by: Cooking Live Show #CL9002 Posted to MC-Recipe Digest V1 #905 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3336
Calories From Fat: 1717
Total Fat: 194.7g
Cholesterol: 488.1mg
Sodium: 4643.6mg
Potassium: 6836.7mg
Carbohydrates: 381.3g
Fiber: 35g
Sugar: 199g
Protein: 48g