Acorn Squash Soup
Ingredients
1
Acorn Squash --Chopped
1
Carrot -- sliced
1/2
Small Onion --sliced
20 ml
water
1 1/2 tsp
margarine
2 tbs
all-purpose flour
1/4 tsp
salt
1/8 tsp
black pepper
2 dl
vegetable broth
2 tbs
sherry
1 pinch
ground nutmeg
1 pinch
paprika
1 pinch
ground allspice
1 pinch
red pepper
50 ml
half-and-half
1 tbs
sherry
Kale
paprika
Serving Size: 2
Preparation
Place carrots and onion in a saucepan; cover with water.Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until vegetables are tender.
Drain; combine vegetables with chopped squash and 1/3 cup water in container of an electric blender or food processor.
Process for 30 seconds or until mixture is smooth.
Set aside.
Melt butter in a large Dutch oven over low heat; add flour, salt and pepper, stirring until smooth.
Cook for 1 minute, stirring constantly.
Gradually add pureed vegetable mixture, broth, and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer for 20 minutes, stirring occasionally.
Stir in half-and-half and, if desired, 1 1/2 Tbsp sherry.
Cook until heated.
If desired, serve on a bed of kale.
Sprinkle with paprika.
Recipe group: Others.
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Should you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format). Thank you in advance. |
This recipe from Tabitha - hinde@alfa.telenordia.se was inserted by Renato Pichler / 2002-04-30 22:27:01
This is a recipe from the European Vegetarian Union database (www.euroveg.eu).
Contact address: rezepte@swissveg.ch.
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