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Smoked acorn squash & wild rice bisque - v 12
Artist: _ Yield: 6
Categories: Appetizers, Cereals, Holidays, Smoked, Soups & Stews, Squash, Vegetables Rating: 0
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Ingredients:
4 1-pound acorn squash, halved
-amd seeded
1 tbspCanola oil
8 ozOnion, coarsely chopped
-(1-?cups)
1 Stalk celery, chopped (½c)
2 clGarlic, minced
2 tspFresh thyme, chopped -or-
1/2 tspDried thyme
2 tspFresh sage, chopped -or-
1/4 tspDried, rubbed sage
1 tspCrushed red chile flakes
4 cupChicken stock
1/4 cupHeavy cream (optional)
1 cupWild rice, cooked
Salt and lemon juice to
-taste
Procedures:
1: if desired, smoke 4 of the squash halves for 20 minutes.
2Preheat oven to 350°F.
3Line shallow baking pan with foil.
4: remove squash from smoker.
5Arrange with remaining squash halves, cut side down, in pan.
6: bake at 350f for 1 hour or until soft.
7Scoop out pulp and set aside.
8: heat oil in a large pot over medium heat.
9Saute onion and celery in hot oil until soft, about 4 minutes.
10Add garlic, thyme, sage, and chili flakes.
11Saute for 2 to 3 minutes.
12: add squash pulp and chicken stock.
13Mix well.
14Bring to boiling.
15Reduce heat.
16Cover and simmer for 1 hour.
17: puree in blender in several batches, blending until smooth.
18Return to same pot.
19: stir in cream and wild rice.
20Add salt and lemon juice to taste.
21Serve at once in warm bowls.
22Yield: 6 to 8 servings.
23"victoria" magazine, december, 1995 typos by jeff pruett.