SQUASH, CARROT AND WALNUT SOUP
4 tablespoons butter
1 pound carrots
1 pound winter squash
1/4 cup onions -- chopped
¼ cup walnuts -- chopped
3 1/2 cups chicken broth
3/4 cup whipped cream
1 tablespoon chopped parsley
Salt and freshly ground pepper
Peel and slice carrots and squash. In a medium saucepan, melt butter. Add carrots, squash, and onions. Cover and cook on low for 5 minutes. Add walnuts. Stir briefly, then add 2 1/2 C chicken stock. Cover.. Simmer until tender about 15 minutes. Transfer soup to food processor; add remaining 1 C chicken broth and puree until smooth.
Salt and pepper to taste. Add cream and reheat mixture. Taste and adjust seasoning Serve in warm bowls garnished with a sprinkling of parsley.
Source: "Favorite Recipes Municipal Band Charlottesville, VA"
Posted by: pgeistfeld@yahoo.com
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