Pumpkin Soup Sayonara

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Pumpkin
1 lb	454g / 16oz	Potato (large)
1 teaspoon	5ml	Salt
5 cups	1185ml	Water
4 cups	948ml	Heavy cream
1/3 cup	48g / 1.7oz	Chopped sorrel
1/2 cup	73g / 2.6oz	Chopped spinach
1 cup	146g / 5.1oz	Chopped lettuce
1		Leek - trimmed
3 tablespoons	45ml	Butter
1/2 cup	80g / 2.8oz	Cooked rice
1 cup	237ml	Fresh shelled peas
2 tablespoons	30ml	Minced parsley

Recipe Instructions

Peel and slice pumpkin and potato. Pour in a saucepan with water and salt. Simmer until tender. Puree these vegetables and their liquid in a blender or food processor (you may have to do this in batches). Place mixture back in saucepan. Stir in the heavy cream. Reserve.

In large frying pan or wok, saute the sorrel, spinach, lettuce and leek in the butter until the leek is transparent. Do not brown. Stir sauteed vegetables into pumpkin mixture along with rice and peas. Simmer for 10 minutes. Serve hot, sprinkled with the minced parsley.

This recipe yields 8 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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