MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Autumn Rarebit Soup
Categories: Soups, Cheese, Beer, Chilies, Squash
Yield: 5 servings
5 c Winter squash or pumpkin
2 1/2 c Stock
1 1/2 c Beer
Chopped red serrano, Thai,
- or cayenne chilies; save
- some for garnish
2 tb Butter
1 lg Onion; chopped
3 cl Garlic; crushed
1 c Cheddar cheese; sharpest
- you can find, shredded
1/4 c Pumpkin seeds
Salt & 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.
FROM: Rain Crone; Chile-heads List - 19 Nov 2000
Uncle Dirty Dave's Archives
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