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Soup
>> Butter Nut Squash And Apple Soup
Ingredients:
chicken Stock1 . . . . . . . . ½qt
Butternut Squash . . . . . . . 2 Lb
Green Pippin . . . . . . . . . . 2-inch Pieces2 Med.
Onion . . . . . . . . . . . . . . . 1 Lg
Shallots . . . . . . . . . . . . . 2med
Fresh Rosemary . . . . . . . . ½ Tsp
Fresh Thyme . . . . . . . . . . 1 Tsp
Half And Half . . . . . . . . . . ½ C
Salt . . . . . . . . . . . . . . . . ½ Tsp
Finely Ground Pepper . . . . . ¼ Tsp
Sour Cream . . . . . . . . . . . . ½ C
Preparation:
extra Rosemary And Thyme Leavesheat Chicken Stock In 6 Quart Enamel Or Stainless Steel Casserole Until Simmering.add Squash, Apple, Onion, Shallots, And Herbs.
Simmer Covered For 30 Minutes Or Until All Vegetables Are Soft And Tender.puree In Food Processor Fitted With Steel Blade Or In Blender.return To Pan And Add Half And Half.
Add Salt And Pepper And Simmer For 6 Minutes.
Taste For Seasoning.ladle Into Soup Bowls And Garnish With Spoonfuls Of Sour Cream And Rosemary And Thyme Leaves.
You can serve with your family and friends.
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