Herbed Vegetable Soup

Recipe Ingredients

2 tablespoons	30ml	Margarine or butter
1 tablespoon	15ml	Onion - chopped (large)
1/4 teaspoon	1.3ml	Thyme
1/4 teaspoon	1.3ml	Ground mace - divided
1 lb	454g / 16oz	Turnips - peeled, and
		Cut 2" chunks
1 lb	454g / 16oz	New potatoes - peeled, and
		Cut 2" chunks
3 lbs	1362g / 48oz	Squash - (abt 6 cups) - peeled, cubed
		(butternut, Hubbard, pumpkin or acorn)
4 cups	948ml	Chicken broth
1/2 teaspoon	2.5ml	Tabasco pepper sauce

Recipe Instructions

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.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.