* Exported from MasterCook *
SMOKED ACORN SQUASH AND WILD RICE BISQUE
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
1 tb Canola oil
-(1-3/4 cups)
2 cl Garlic -- minced
1/2 ts Dried thyme
1/4 ts Dried, rubbed sage
4 c Chicken stock
1 c Wild rice -- cooked
-taste
-amd seeded
8 oz Onion -- coarsely chopped
1 Stalk celery -- chopped (1/2c)
2 ts Fresh thyme -- chopped -or-
2 ts Fresh sage -- chopped -or-
1 t Crushed red chile flakes
1/4 c Heavy cream (optional)
Salt and lemon juice to
: 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
- - - - - - - - - - - - - - - - - -
(
geocities.com/heartland/pointe/8629) (
geocities.com/heartland/pointe) (
geocities.com/heartland)