Velvet Acorn Squash Bisque Dated 1959
From chefmeow 15 years ago
- 30 minutes to make
- Serves 6
VELVET ACORN SQUASH BISQUE DATED 1959 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lee Estate in Rockwall, Texas in 1987.
Ingredients
- 3 tablespoons butter shopping list
- 1 cup grated carrot shopping list
- 2 medium potatoes peeled and cubed shopping list
- 4 cups strong chicken broth shopping list
- 1/2 cup milk shopping list
- 1 cup finely chopped white onion shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon black pepper shopping list
- 2 acorn squash peeled and cubed shopping list
- 1/2 cup heavy cream shopping list
- 1 teaspoon cayenne pepper shopping list
How to make it
- Melt butter in a saucepan then add onion, carrot, salt and white pepper.
- Cook over low heat until soft stirring often then add potatoes and squash.
- Pour in the chicken broth and simmer covered over low heat 25 minutes.
- Puree in blender then return to stove and stir in cream and milk.
- Taste for seasoning and reheat then sprinkle each serving with cayenne pepper.
People Who Like This Dish 3
- Frawgsis Nowhere, Us
- quaziefly ALL POINTS
- momo_55grandma Mountianview, AR
- jeanker Fort Worth, TX
- greekcook1 Atlantic City, NJ
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
love the ingredients and flavors in this high5 Chef
momo_55grandma
in Mountianview loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "