Autumn Rarebit Soup
Keys: Soups Stews Vegetables Cheese Eggs
Yield: 1 Servings
Ingredients:
5 cup Pumpkin, or squash, cooked
2 1/2 cup Chicken stock
1 1/2 cup Light beer
2 tbl Butter
1 x Onion,large, chopped
3 x Garlic cloves,crushed
1 cup Cheddar cheese,old, shredded
1/4 cup Pumpkin seeds Salt and pepper
Method:
Dotted throughout Canada are small inns that care passionately about the
food they serve. This velvety fall soup offers a warm welcome to guests
at the Orchid Trail Inn near Wiarton, Ontario.
In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat
to medium, cover and simmer for 15 minutes or until tender. In a blender
or food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer; bring to boil over
medium heat, stirring often. Reduce heat and simmer for 5 minutes.
Meanwhile, in a small skillet, melt butter over medium low heat, cook
onion and garlic; stirring, until softened, about 5 minutes. Add to
pumpkin mixture; stir in cheese and simmer gently, partially covered,
for 20 minutes.
Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan
often, for 7 to 10 minutes or until golden brown and toasted.
Season soup with salt to taste. Garnish with pepper and pumpkin seeds.
SERVES: 4-6
I'm in my own little world, but thats ok everybody knows me here
Angelique
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