Winter Squash Apple and Walnut Soup
- 24 oz Frozen pureed winter squash
- - (butternut), defrosted
- 2 tb Unsalted butter or margarine
- 1 c Unsweetened applesauce
- 1 c Light cream
- 1 1/2 c Chicken stock
- 1/4 c Ground toasted walnuts
- 2 ts Dried chervil; crumbled
- 1/2 ts Ground mace
- Salt
- White pepper
- 1/2 c Toasted walnut pieces
- - for garnish
COMBINE ALL THE INGREDIENTS except the walnuts to be used for garnish in a
large saucepan and stir to blend well. Cook the soup over medium heat until
warmed through, about 6 to 8 minutes. Ladle the soup into bowls and add a
few chopped walnut pieces in the center.
JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
large saucepan and stir to blend well. Cook the soup over medium heat until
warmed through, about 6 to 8 minutes. Ladle the soup into bowls and add a
few chopped walnut pieces in the center.
JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
