| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Seafood, Dairy |
Vegetarian |
Soups, Vegetarian |
12 |
Servings |
INGREDIENTS
| 3 |
qt |
Water |
| 2 |
lb |
Acorn Squash, Peeled, Seeded & Cubed |
|
|
Black Peppercorns |
|
|
Nutmeg |
|
|
Mace |
|
|
Bay Leaf |
|
|
Juniper Berries |
|
|
Cloves |
| 2 |
qt |
Fish broth |
| 1 1/2 |
c |
Heavy Cream |
|
|
Salt |
|
|
Pepper |
| 4 |
tb |
Chives, Snipped |
INSTRUCTIONS
Cook the squash in water with the seasonings until tender, then remove and
let cool. Use a food processor to puree. Add the cream and season to taste.
Sprinkle with fresh chives immediately before serving.
Compliments of:
Kathleen's Recipe Swap Page recipes@ilos.net
http://www.ilos.net/~q591b4/recipe
Posted to MM-Recipes Digest by q591b4@ilos.net on Nov 15, 1998
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