| 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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