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  1. Exported from MasterCook

  2. PARSNIP CHOWDER WITH SQUASH

  3. 6 Preparation Time :

  4. Categories : Soups Vegetables

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 lb Parsnips

  7. 1 lb Butternut squash or sweet

  8. -potatoes

  9. 4 Strips bacon

  10. 1 md Onion, finely chopped

  11. 2 Stalks celery, finely

  12. -chopped

  13. 3 tb Flour

  14. 5 c Chicken stock

  15. Bouquet garni of bay leaf,

  16. -thyme and parsley

  17. 1 Cinnamon stick

  18. 1 c Heavy cream

  19. Salt

  20. Freshly ground white pepper

  21. Cayenne pepper

  22. Freshly grated nutmeg

  23. 3 tb Chopped fresh chives

  24. "Chowder originated as fish stew. But in areas where

  25. seafood was unavailable, resourceful Americans used

  26. vegetables. This recipe comes from...Rich Spencer, a

  27. chef in the Mount Washington Valley."

  28. Peel the parsnips and squash (or sweet potatoes) and cut each into 1/4 inch dice. Cut the bacon into 1/4-inch strips and render it in a large saucepan.

  29. When the bacon pieces are lightly browned, transfer

  30. with a slotted spoon to paper towels to dry. Discard

  31. all but 3 tablespoons af the rendered fat.

  32. Add the onion and celery to the pan and cook over

  33. 3 to 4 minutes, until soft but not

  34. browned. Stir in the flour and cook for 1 minute to

  35. make a roux. Whisk in the chicken stock and bring to a

  36. boil: the mixture will thicken slightly.

  37. Add the bouquet garni, cinnamon stick, parsnips and 6 to 8 minutes, or until the vegetables are tender but not soft. Stir in

  38. the cream, salt, pepper, cayenne and nutmeg. Just

  39. before serving, remove the bouquet garni and cinnamon

  40. stick. Ladle the chowder into bowls and sprinkle each with chopped chives and nutmeg.

  41. 6 to

  42. Posted by Fred Peters. - - - - - - - - - - - - - - - - - -

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