GINGER SQUASH SOUP
2 tablespoons Butter
1 Onion, chopped
1 Garlic Clove, chopped
1 1/2 teaspoon Gingerroot, fresh, grated
2 tablespoons All Purpose Flour
1 1/2 cups Chicken Stock
2 cups Cooked Squash
1/2 cup Orange Juice
2 teaspoons Orange Rind, grated
Salt
Black Pepper, freshly ground
Nutmeg, fresh, grated
Parsley, fresh, chopped
before serving.
In a 2 quart casserole, combine butter, onions, garlic
and gingerroot. Microwave at High for 4 to 5 minutes
or until onion is very tender, stirring once.
Blend in flour; stir in chicken stock and squash.
Microwave at High for 7 to 9 minutes until boiling and
thickened, stirring once. Puree in a food processor or
blender until smooth. Add orange juice and rind;
season with salt, pepper and nutmeg. Thin with
additional stock, or add cream or buttermilk.
Microwave at High for about 2 minutes or until very
hot. Ladle into heated soup bowls and sprinkle with
chopped parsley.
* For a creamy version, add light cream or buttermilk when reheating the soup
* You can use butternut, acorn or pumpkin squash.
By Johanna Burkhard, From The Gazette, 91/11/13.
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