| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Soups, Restaurants, Dkuhnen msn |
15 |
Cups |
INGREDIENTS
| 4 |
tb |
Butter |
| 3 |
|
Leeks, trimmed, rinsed, |
|
|
Chopped |
| 2 |
|
Onions, chopped |
| 3 |
cl |
Garlic, chopped |
| 2 |
md |
Butternut squash, peeled, |
|
|
Chopped (about 2-3lbs each) |
| 1 |
|
Bottle sleeman's ale (341ml) |
|
|
(or any pale ale) |
| 6 |
c |
Chicken stock |
| 10 |
lg |
Fresh basil leaves |
| 6 |
oz |
Old cheddar cheese, shredded |
|
|
Salt and pepper |
INSTRUCTIONS
Cook leeks, onions, garlic and squash (about 12 cups) in hot butter for 2
to 3 minutes. Add half the ale, cover and cook 5 minutes. Add chicken
stock and bring to boil. Add half the ale, cover and cook 5 minutes. Add
chicken stock and bring to boil. Rinse basil leaves, pat dry then slice
finely and set aside. Wash basil stems, tie with string and add to soup.
Simmer soup until squash is soft. Remove and discard basil stems and puree
soup. Add remaining ale, most of the cheese and season soup with salt and
pepper. Serve in heated bowls and garnish with remaining cheese and sliced
basil leaves. From The Pine Apple Inn, 149 Main St., Unionville, Ontario.
Posted to MM-Recipes Digest V3 #294
Date: Fri, 25 Oct 96 23:06:44 UT
From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
A Message from our Provider:
“We simply prepare ourselves. God fills us.”