[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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