[CH] Autumn rarebit soup, chile version
raincrone@juno.com
Sun, 19 Nov 2000 22:01:32 -0500
This is SO good at the end of a cold day.
Title: Autumn Rarebit Soup, chile version
Keywords: Soups, Cheese, vegetarian
5 c Winter squash or pumpkin
2 1/2 c Vegetable stock
1 1/2 c Light beer (or Sharp's or similar NA brew)
many Chopped red serranos, cayennes or Thai chiles
--save some for garnish
2 Tb Butter
1 Onion, large, chopped
3 Garlic cloves, crushed
1 c Cheddar cheese, sharpest you can find, shredded
1/4 c Pumpkin seeds
Salt and pepper
In large heavy saucepan, bring squash 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 squash 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, chiles and garlic, stirring, until softened, about 5 minutes. Add
to squash mixture.
Stir in cheese and simmer gently, partially covered, for 20
minutes. While it cooks, toast pumpkin seeds in skillet over medium
heat, shaking pan often, for 7 to 10 minutes or until
golden brown. Season soup with salt to taste. Garnish with pumpkin seeds
and chopped chiles. Serve with garlic bread and
a green salad.
Source: Orchid Trail Inn near Wiarton, Ontario, adapted
for chileheads. SERVES: 4-6
-End Recipe Export-
Keep on rockin',
Rain
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