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| Butternut Bisque 1
2 tablespoons Butter
1 cup Onion, chopped
2 pounds Butternut Squash; Peeled And
4 cups Chicken Stock
1/2 teaspoon White Pepper
Salt; To Taste
1 cup Milk
1 cup Cream
Parsley; Chopped |
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Dice butternut squash into 1" pieces, Melt butter in a large soup pot. Add onion and sauté until onion softens. Add squash and chicken stock. Cover and bring to a boil. Simmer 20-25 minutes, until squash is tender. Cool, uncovered, 20 minutes. Puree in blender or food processor until very smooth. (Soup may be refrigerated at this point and finished the next day.) Return soup to pot. Add pepper, salt, milk, and cream. Heat gently, but do not boil. Garnish with chopped parsley. Notes: Butternut squash is the beige one with a figure that resembles Casper, the Friendly Ghost. Recipe by: Bryant House, Vermont Posted to MC-Recipe Digest V1 #984 by Suzy Wert <SuzyWert@aol.com> on Jan 4, 1998
Butternut Bisque 2
1 tablespoon Oil
1 large Spanish onion, sliced
3 large Carrots, sliced
1 large Butternut squash, peeled,
6 cups Chicken stock or broth
Salt
Freshly ground nutmeg
Freshly ground pepper
Snipped fresh chives
Heat oil in a 4 quart pot. Add onions and carrots. Cook until onions are softened, about 5 minutes, stirring often. Add squash and 4 cups stock. Bring to boil. Simmer, covered, until vegetables are soft, about 20 minutes. Strain solids from liquid, reserving both. Puree solids in processor or in batches in blender until completely smooth. Return to pot. Stir in liquid, remaining stock and water to thin soup. Soup should be thick. Season to taste with salt, nutmeg and pepper. Refrigerate up to 4 days or freeze up to 3 months. Serve hot, garnished with chives. Makes 12 cups
From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
