| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
|
Chicken bro, Vegetable s, Squash |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Leeks; chopped |
| 1 |
lg |
Potato; peeled and diced |
| 1 |
c |
Carrots; thinly sliced |
| 2 |
c |
Butternut squash; cut into 1/2" cubes |
| 3 |
c |
Chicken stock |
| 2 |
c |
Light cream; *up to 3 cups |
| 2 |
oz |
Dry white wine; optional |
|
|
Salt and pepper |
|
|
Chopped chives or green onion |
|
|
Carrot; grated |
INSTRUCTIONS
GARNISH
1. In a large heavy pot, melt butter; add onion and leeks and cook until
soft but not brown.
2. Add potato, carrots and squash; cook and stir 2 or 3 minutes.
3. Add stock; cover and simmer about 20 minutes or until vegetables are
tender.
4. Puree in food processor or blender until very smooth. Return to
saucepan. (Can be made ahead and frozen to this point).
5. Stir in cream to desired consistency. Add wine if desired. Heat slowly
until very hot (do not boil).
6. Taste and season with salt and pepper. Serve garnished with a sprinkle
of chives or green onions and a little grated carrot.
Notes: Use white part only of the leeks.
Recipe by: rec.food.recipes
Posted to recipelu-digest Volume 01 Number 371 by RecipeLu
<recipelu@geocities.com> on Dec 15, 1997
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