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Ingredients:
2 lb Butternut squash
6 cup Basic Chicken Stock
1 1/2 tbsp Unsalted butter
3 cup Chopped leeks, white and
-light-green parts only
3/4 tsp Salt
1/2 tsp Minced garlic
1/2 tsp Ground cumin
1/4 tsp Pure chile powder (not the
-blended type)
1 cup Canned crushed tomatoes
1 -2 chipotle peppers canned
-in adobo, seeds and ribs
-removed, minced
2 Cilantro bottoms (bottom 2
-inches with roots
-attached), rinsed
Freshly ground pepper
8 tsp Sour cream
3 tbsp Finely chopped cilantro
-leaves
Instructions:
1. Rinse squash, trim ends, cut in half lengthwise, and discard
strings and seeds. Put into a saucepan with stock, cutting again if
necessary, to make squash fit into pan. Bring to a boil, reduce heat
to low, and simmer, covered, until just tender, about 20 minutes.
Remove squash, and when it is cool enough to handle, cut away skin
with a small, sharp knife and chop flesh into roughly 1-inch squares.
2. In a large, heavy-bottomed 3-quart saucepan, warm butter over
medium-low heat. Add leeks and 1/4 t salt, and cook until tender,
about 45 minutes. Add garlic, cumin, and chile powder, and cook for 1
minute.
3. Add reserved squash and stock, tomatoes, chipotles, cilantro
bottoms, remaining salt, and pepper to taste, and bring to a boil.
Cook over low heat for 30 minutes. Puree in a blender or food
processor.
4. Return soup to saucepan and through. Garnish each serving with a
tea- spoon of sour cream and chopped cilantro.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Servings: 8
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Mexican Winter Squash Soup-Martha Stewart Liv Recipe brought to you by Mexican Recipes To-Go
