Butternut Velvet Soup With Leeks
Last updated 6/12/2012 1:11:40 AM. Recipe ID 39271. Report a problem with this recipe.
Title: Butternut velvet soup with leeks
Yield: 8 Servings
1 lg Butternut squash (1 &
-3/4 pounds); peeled and
1 lg Tart apple ( 6 ounces);
-peeled; cored and sliced
1 lg Leek (5 ounces); cleaned
-and sliced (reserve green
4 c Broth
Salt; freshly grated nutmeg
-and pepper to taste
Date: Fri, 19 Apr 1996 16:43:25 -0700 (PDT)
From: "Tina D. Bell" Combine squash,
apple, white part of leek and broth in 3 quart saucepan. Cover,
bring to simmer and cook over medium heat 25 minutes.
Puree vegetable and apple slices with 1/2 cup of the broth. (If using
blender, be sure not to fill more than 1/2 full) Return Puree to
saucepan and blend into broth. Add seasoning. Reheat. Garnish with
FATFREE DIGEST V96 #109
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM
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