| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups, Native, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Yellow squash, diced |
| 4 |
|
Shallots, with tops, chopped |
| 1 |
qt |
Water |
| 2 |
tb |
Maple syrup |
| 5 |
sl |
Cucumber (1/2" thick) |
| 1 |
tb |
Salt |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
Place the squash, shallots, water & syrup into a large soup pot & simmer
for 40 minutes, until the squash is tender. Add the cucumbers. Pit
everything into a large bowl & mash until it forms a thick, creamy paste
(or use a blender). Put the mixture back into the soup pot & season with
salt & pepper. Simmer for 5 to 10 minutes.
Posted to MM-Recipes Digest V4 #16 by hdbrer@ibm.net on Jul 03, 99
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