Wednesday, May 29, 2013

SQUASH SOUP



INGREDIENTS:
3 kilos black supreme squash
2 cups fresh milk
4 tbsp. butter
Salt and pepper to taste
Dried parsley or basil
All-purpose cream

PROCEDURE:
1. The black supreme squash will be used to serve the soup.
2. To prepare, cup the top which will serve as cover.
3. Preserve the top. To take the flesh, remove the seeds and carve the flesh with the spoon.
4. Place it in a blender until the shell is hollow.
5. Preserve the shell.
6. Add fresh milk to the blender and blend at the medium speed until smooth.
7. Transfer content in a pan, add butter and simmer until it thickens into the desired consistency.
8. Add salt and pepper to taste.
9. Transfer to pumpkin shell, sprinkle with dried parsley or basil and swirl of all-purpose cream in the middle.
10. The pumpkin top can be used as cover.
11. Serve with crackers, French toast or garlic bread.


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