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SMOKED ACORN SQUASH & WILD RICE BISQUE - V 12
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Soup
Squash Holidays
Victoria
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1-pound acorn squash -- halved
-amd seeded
1 tb Canola oil
8 oz Onion -- coarsely chopped
-(1-3/4 cups)
1 Stalk celery -- chopped (1/2c)
2 cl Garlic -- minced
2 ts Fresh thyme -- chopped -or-
1/2 ts Dried thyme
2 ts Fresh sage -- chopped -or-
1/4 ts Dried, rubbed sage
1 t Crushed red chile flakes
4 c Chicken stock
1/4 c Heavy cream (optional)
1 c Wild rice -- cooked
Salt and lemon juice to
-taste
: If desired, smoke 4 of the squash halves for 20
minutes. Preheat oven to 350F. Line shallow baking
pan with foil. : Remove squash from smoker.
Arrange with remaining squash halves, cut side down,
in pan. : Bake at 350F for 1 hour or until soft.
Scoop out pulp and set aside. : Heat oil in a large
pot over medium heat. Saute onion and celery in hot
oil until soft, about 4 minutes. Add garlic, thyme,
sage, and chili flakes. Saute for 2 to 3 minutes.
: Add squash pulp and chicken stock. Mix well.
Bring to boiling. Reduce heat. Cover and simmer for 1
hour. : Puree in blender in several batches,
blending until smooth. Return to same pot.
: Stir in cream and wild rice. Add salt and lemon
juice to taste. Serve at once in warm bowls. Yield: 6
to 8 servings.
"Victoria" Magazine, December, 1995 Typos by
Jeff Pruett. Submitted By COOK4U@VIVANET.COM On
THU, 7 DEC 1995 114906 GMT
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