Mad_Gasser
12-19-2003, 11:02 AM
This soup will make your knees buckle:
SMOKED SAUSAGE, BUTTERNUT SQUASH & WILD RICE SOUP
INGREDIENTS:
1 medium butternut squash About 1 1/2 to 2 pounds
2 tablespoons olive oil
Salt
Freshly ground black pepper
12 cups chicken stock (or broth)
2 1/2 cups chopped onions
1 cup wild rice
3/4 to 1 1/4 pounds smoked sausage, such as kielbasa, cut into 1/4-inch slices
2 cups fresh corn kernels
1 1/2 cups half and half
1 tablespoon chopped fresh parsley leaves
PREPERATION
1 Preheat the oven to 400 degrees F.
2 Season the squash with 1 tablespoon of the oil, salt and pepper.
3 Place on a baking sheet and roast for 1 hour.
4 Remove from the oven and cool completely.
TIP: While the squash is cooling begin steps 7 and then 8. This will save a lot of time.
5 Peel and seed the squash.
6 In a blender, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.
7 In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer.
8 Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork.
9 Remove the rice from the pan and cool.
10 In a large saucepan, over medium heat, add the remaining tablespoon of oil.
11 When the oil is hot, add the sausage and brown for 3 minutes.
12 Add the remaining 2 cups onions and corn.
13 Season with salt and pepper.
14Saut?? for 3 minutes.
15 Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface.
16 Stir in the rice and continue to cook for 10 minutes.
17 Remove from the heat, stir in the cream and reason with salt and pepper.
18 Stir in the parsley and serve.
COMMENTS: Makes 10 Servings. Great as a Holiday side dish.
PREPARATION TIME: Approximately 4 hours (It's worth it!)
Recipe Courtesy of Emeril Lagasse
________
Maine medical marijuana dispensary (http://maine.dispensaries.org/)
SMOKED SAUSAGE, BUTTERNUT SQUASH & WILD RICE SOUP
INGREDIENTS:
1 medium butternut squash About 1 1/2 to 2 pounds
2 tablespoons olive oil
Salt
Freshly ground black pepper
12 cups chicken stock (or broth)
2 1/2 cups chopped onions
1 cup wild rice
3/4 to 1 1/4 pounds smoked sausage, such as kielbasa, cut into 1/4-inch slices
2 cups fresh corn kernels
1 1/2 cups half and half
1 tablespoon chopped fresh parsley leaves
PREPERATION
1 Preheat the oven to 400 degrees F.
2 Season the squash with 1 tablespoon of the oil, salt and pepper.
3 Place on a baking sheet and roast for 1 hour.
4 Remove from the oven and cool completely.
TIP: While the squash is cooling begin steps 7 and then 8. This will save a lot of time.
5 Peel and seed the squash.
6 In a blender, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.
7 In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer.
8 Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork.
9 Remove the rice from the pan and cool.
10 In a large saucepan, over medium heat, add the remaining tablespoon of oil.
11 When the oil is hot, add the sausage and brown for 3 minutes.
12 Add the remaining 2 cups onions and corn.
13 Season with salt and pepper.
14Saut?? for 3 minutes.
15 Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface.
16 Stir in the rice and continue to cook for 10 minutes.
17 Remove from the heat, stir in the cream and reason with salt and pepper.
18 Stir in the parsley and serve.
COMMENTS: Makes 10 Servings. Great as a Holiday side dish.
PREPARATION TIME: Approximately 4 hours (It's worth it!)
Recipe Courtesy of Emeril Lagasse
________
Maine medical marijuana dispensary (http://maine.dispensaries.org/)