Difference between revisions of "Thanksgiving Chowder"
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== Ingredients == | == Ingredients == | ||
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* [[salt]] and [[pepper]] to taste | * [[salt]] and [[pepper]] to taste | ||
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# Heat the [[oil]] in a large heavy kettle. | # Heat the [[oil]] in a large heavy kettle. | ||
# Add the winter [[squash]] (such as [[butternut squash|butternut]] or hubbard) and [[celeriac|celery root]]; saute over medium heat 2 minutes. | # Add the winter [[squash]] (such as [[butternut squash|butternut]] or hubbard) and [[celeriac|celery root]]; saute over medium heat 2 minutes. | ||
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[[Category:Savoy cabbage Recipes]] | [[Category:Savoy cabbage Recipes]] | ||
[[Category:Thanksgiving Soups]] | [[Category:Thanksgiving Soups]] | ||
| − | [[Category:Turkey | + | [[Category:Turkey recipes]] |
Latest revision as of 17:31, 11 July 2012
Ingredients
- 1 tbsp olive oil
- 3¾ cup winter squash
- 1¾ cup celery root, cut into
- 2 quart turkey stock
- ½ cup rice, uncooked
- 1¼ cup savoy cabbage, coarsely
- 2¼ cup turkey meat, cooked and cubed
- salt and pepper to taste
Procedures
- Heat the oil in a large heavy kettle.
- Add the winter squash (such as butternut or hubbard) and celery root; saute over medium heat 2 minutes.
- Add the turkey stock, bring to a boil, cover and simmer for 10 to 12 minutes, or until the vegetables are tender.
- Puree the mixture in a food processor or blender and return to the kettle.
- Add the remaining squash and celery, and the uncooked rice.
- Cook the mixture, uncovered, for 10 minutes.
- Add the savoy cabbage and cook for 5 minutes, or until the rice and vegetables are tender.
- Stir in the cubed turkey meat.
- Heat until hot.
- Season to taste with salt and pepper.
