| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
sm |
Onion,; finely chopped |
| 1 |
lb |
Unsweetened pumpkin |
| 1 |
qt |
Or more chicken broth |
| 1 1/2 |
c |
Good quality bread, stale, cubed,; optional |
|
|
Salt, freshly grated black pepper and mace |
| 1/2 |
c |
Or more of freshly grated Swiss cheese |
|
|
Heavy cream or sour cream for garnish, optional |
|
|
Snipped chives for garnish, optional |
INSTRUCTIONS
Heat butter in a 4 quart saucepan. Saute onion for about 5 minutes or until
tender. Add the pumpkin and bring to a simmer until you are ready to eat.
(Note that if the soup is too thin, you can soak the bread in some more
broth and when tender, add it to the soup) Season to taste with salt and
pepper and a very fine touch of ground mace. Right before serving, remove
the hot soup from the heat and add the cheese. (For company you can whisk
in some heavy cream before serving or top the soup with sour cream).
Garnish with snipped chives. Yield: 4-6 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6731
Posted to MC-Recipe Digest V1 #316
Date: Tue, 26 Nov 1996 08:12:19 -0500
From: Meg Antczak <meginny@frontiernet.net>
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