| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | *tabasco, Soups and a, 2send | 8 | Servings | |
INGREDIENTS
| 2 | tb | Margarine or butter |
| 1 | lg | Onion; chopped |
| 1/4 | ts | Thyme |
| 1/4 | ts | Ground mace; divided |
| 1 | lb | Turnips; peeled and cut into 2-inch chunks |
| 1 | lb | New potatoes; peeled and cut into 2-inch chunks |
| 6 | c | Pumpkin cubes; peeled OR 3-lbs winter squash, *see note |
| 4 | c | Chicken broth |
| 1/2 | ts | TABASCO pepper sauce |
INSTRUCTIONS
In 4 to 5 quart saucepan, combine margarine, onions, thyme and half of mace; cook over medium-high heat, stirring often, until onions are translucent, about 5 minutes. Add turnips, potatoes and squash; cook over medium heat, stirring occasionally, until vegetables begin to soften, about 30 minutes. Add broth and Tabasco pepper sauce and bring to a boil over high heat. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Process mixture, a portion at a time, in food processor or blender until smooth. Return to pan and heat until steaming. Sprinkle individual servings with remaining mace. Makes 8 servings. TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman WINTER SQUASH: butternut, Hubbard, pumpkin or acorn. Recipe by: http://www.tabasco.com/ Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 23, 1998
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