Herbed Vegetable Soup (Tabasco)

Title:
Herbed Vegetable Soup (Tabasco)

Yield:
8 Servings

Categories:
Tabasco,
Soups
and a




Ingredients:





     2 tb Margarine or butter


     1 lg Onion; chopped


   1/4 ts Thyme


   1/4 ts Ground mace; divided


     1 lb Turnips; peeled and cut into


          -2-inch chunks


     1 lb New potatoes; peeled and cut


          -into 2-inch chunks


     6 c  Pumpkin cubes; peeled OR


          -3-lbs winter squash, *see


          -note


     4 c  Chicken broth


   1/2 ts TABASCO pepper sauce






 In 4 to 5 quart saucepan, combine margarine, onions, thyme and half of


 mace; cook over medium-high heat, stirring often, until onions are


 translucent, about 5 minutes.


 


 Add turnips, potatoes and squash; cook over medium heat, stirring


 occasionally, until vegetables begin to soften, about 30 minutes. Add broth


 and Tabasco pepper sauce and bring to a boil over high heat. Reduce heat,


 cover and simmer until vegetables are very tender, about 30 minutes.


 


 Process mixture, a portion at a time, in food processor or blender until


 smooth. Return to pan and heat until steaming.


 


 Sprinkle individual servings with remaining mace.


 


 Makes 8 servings. TABASCO(R) of McIlhenny Co., Avery Island, LA 70513


 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman


 


 WINTER SQUASH: butternut, Hubbard, pumpkin or acorn.


 


 Recipe by: http://www.tabasco.com/


 


 Posted to MC-Recipe Digest by KitPATh 
on Mar 23,


 1998