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Title: Herbed Vegetable Soup (Tabasco) Categories: *tabasco, Soups and a, 2send Yield: 8 Servings 2 tb Margarine or butter 1 lg Onion; chopped 1/4 ts Thyme 1/4 ts Ground mace; divided 1 lb Turnips; peeled and cut into -2-inch chunks 1 lb New potatoes; peeled and cut -into 2-inch chunks 6 c Pumpkin cubes; peeled OR -3-lbs winter squash, *see -note 4 c Chicken broth 1/2 ts TABASCO pepper sauce In 4 to 5 quart saucepan, combine margarine, onions, thyme and half of mace; cook over medium-high heat, stirring often, until onions are translucent, about 5 minutes. Add turnips, potatoes and squash; cook over medium heat, stirring occasionally, until vegetables begin to soften, about 30 minutes. Add broth and Tabasco pepper sauce and bring to a boil over high heat. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Process mixture, a portion at a time, in food processor or blender until smooth. Return to pan and heat until steaming. Sprinkle individual servings with remaining mace. Makes 8 servings. TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman WINTER SQUASH: butternut, Hubbard, pumpkin or acorn. Recipe by: http://www.tabasco.com/ Posted to MC-Recipe Digest by KitPATh 1998 |