FatFree Home
FatFree Recipe Archive
More soups recipes from FatFree

acorn-soup recipe

Date:    Tue, 22 Jun 93 17:29:27 EDT
 From:    Liz Hays (lhays@CNRI.Reston.VA.US)
 I made this recipe over the weekend and it was delicious!
 Acorn Soup
 1 acorn squash (about the size of a large softball)scrubbed on outside and
    cut into fourths (unpeeled)
 1/2 cup dried white beans
 2 stalks celery, chopped
 1 cup onion, chopped
 3 cloves garlic, minced
 vegetable bouillion/broth (dry, enough for two cups liquid broth)
 parsley sprigs and carrot curls for garnish
 Soak beans overnight. 
 Rinse beans and put in large pot with 3 cups water. Add celery, onion,
 garlic and bouillion, bring to boil and then turn down to low (cover pot).
 Fill another large pot with water and bring to a boil. Put the acorn squash
 in the boiling water and boil for about 10-15 minutes or until a fork
 poked into the inside feels like poking a well done mashed potato. Remove
 the squash and sit aside to cool. Once the squash is cool enough to handle,
 scoop out the inside and puree in a blender or food processor. After the
 squash is pureed, add it to the bean mixture. Finish cooking soup so that
 an hour has passed from when the beans started cooking. If the soup is too
 watery for your taste, cook without the lid on for a while, or puree about
 a third of the batch (beans, onions, celery, garlic and all) and then
 add the pureed ingredients back to the original batch. Season to taste with
 pepper. Garnish with a sprig of parsley and a carrot curl.
 Serves 3.
 kwvegan vegan