| 163 | 164 | 165 | 166 | 167 |
| 1 | 50 | 99 | 149 | 198 |
|
Pumpkin Soup - COLLECTION
Pumpkin Soup - COLLECTION
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 14 Oct 1993 19:44:36 GMT
This recipe is from D. Madison & E.E. Brown, "The Greens Cookbook",
Bantam, 1987
Pumpkin Soup w/ Gruyere cheese
For this soup use Sugar pumpkins or Perfection squash - both are sweet and
full-flavored without being stringy and watery. Delicata and butternut,
though milder, are delicious. The stock is a simple one, using the seeds
and scrapings of the pumpkin or squash, a few vegetables, and herbs.
The Stock
Seeds and scrapings from the pumpkin or squash
2
1
1
2
.
4
3
.
8
carrots, peeled and diced
celery stock, plus some leaves, chopped into small pieces
turnip, peeled and diced
bay leaves
.5 tsp dried sage leaves or 5-6 fresh sage leaves
parsley branches
thyme branches
.5 tsp salt
cups cold water
Cut pumpkin or squash in half and scrape out all the seeds and stringy
material with a large metal spoon. Put them in a pot with remaining
ingredients, bring to a boil, simmer for 25 minutes, and then strain.
The Soup
1
3
1
.
6
.
pumpkin or squash, weighing about 2.5 pounds, halved and scooped out
Tbs butter
medium yellow onion, cut into 1/4-inch dice
.5 tsp salt
-7 cups stock
.5 to 1 cup light cream
white pepper
oz Gruyere cheese, finely grated
3
Thyme leaves, finely chopped, for garnish
http://www.cs.cmu.edu/~mjw/recipes/soup/pumpkin-soup-coll.html (1 of 4) [12/17/1999 12:04:33 PM]
Page
Quick Jump
|