| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; diced |
| 1 |
|
Celery rib; diced |
| 6 |
|
Carrot; diced or sliced |
| 1 |
sm |
Acorn squash; peeled |
| 1 |
sm |
Butternut sguash; peeled |
| 1 |
|
Bouquet garni |
| 6 |
c |
Potato, red; diced |
| 2 |
|
Sweet potato; peeled & diced |
| 4 |
|
Parsnip; peeled & sliced |
| 2 |
|
Bell pepper, red; diced |
| 3 |
c |
Cream; approximately |
|
|
Nutmeg, grated |
|
|
— COLUMBIA MAGAZINE; Winter 1990 |
|
|
Posted by Fred Peters |
|
|
Echonet RECIPE_CORNER echo |
INSTRUCTIONS
In a large pot, simmer the first 6 ingredients (including bouquet garni) in
1 quart of water until the squash is almost tender. Add the next 4
ingredients and simmer until the potatoes are almost tender. Add enough
cream to achieve the desired consistency. Heat through. Grate nutmeg over
each serving.
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