Today is Friday, November 21 2008 2:06 am
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Winter Squash ChowderCategories: Essnce13 Yield: 4 servings 1/2 c Chopped bacon 1 c Sliced leeks 1 c Cubed red-skin potatoes 1 c Cubed acorn squash 1 c Cubed butternut squash 1 c Cubed pumpkin 1 qt Mild stock 1 c Cream 1 tb Chopped sage 1 tb Chopped parsley Salt; to taste Freshly-ground black pepper; -to taste 2 tb Brown sugar; (optional) 1 Acorn squash; hollowed out -and Cooked; to use as a serving -bowl (optional) In a large soup pot cook bacon slowly to render fat. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish. In bacon fat saute leeks for 3 minutes. Add potatoes, squash and pumpkin. Cook, stirring, 5 minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender. Add cream and herbs. Season to taste with salt and pepper; add brown sugar if desired. To serve, spoon into hollowed-out squash or warmed tureen and garnish with bacon. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-103 broadcast 01-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-20-1998 Recipe by: Emeril Lagasse ----- ---------- |
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