INGREDIENTS

INSTRUCTIONS

FOR THE CRANBERRY PUREE
FOR THE SOUP
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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