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1995-09-27
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Newsgroups: rec.food.recipes
From: anne.evans@rose.com (anne evans)
Subject: Golden Autumn Soup
Message-ID: <1994Jan29.183731.11705@rose.com>
Organization: Rose Media Inc, Toronto, Ontario.
Date: Sat, 29 Jan 1994 18:37:27 GMT
The following is a very good soup:
Golden Autumn Soup
1/4 c Butter
1 lg Onion, chopped
2 Leeks, chopped (white part)
1 lg Potato, peeled and diced
1 c Carrots, thinly sliced
2 c Diced squash (1/2" cubes) (I use butternut)
3 c Chicken stock
2 c Light cream (up to 3 cups)
2 oz Dry white wine (optional)
Salt and pepper
Garnish: chopped chives or
Green onion, & grated carrot
In a large heavy pot, melt butter; add onion and leeks and cook until
soft but not brown. Add potato, carrots and squash; cook and stir 2
or 3 minutes. Add stock; cover and simmer about 20 minutes or until
vegetables are tender. Puree in food processor or blender until very
smooth. Return to saucepan. (Can be made ahead and frozen to this
point).
Stir in cream to desired consistency. Add wine if desired. Heat
slowly until very hot (do not boil). Taste and season with salt and
pepper. Serve garnished with a sprinkle of chives or green onions and
a little grated carrot. Makes about 6 servings.