Subj : BH&G 3029
To   : All
From : Dave Drum
Date : Tue Jun 15 2021 11:31:14

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butternut Bisque w/Spicy Pear Salsa
 Categories: Squash, Fruits, Citrus, Seafood, Pork
      Yield: 4 Servings
 
      1 c  Chopped pear
      1 tb Chopped red onion
      2 ts Seeded, fine chopped fresh
           - jalapeno
      2 ts Snipped fresh cilantro
      1 ts Finely shredded lime peel
      2 ts Lime juice
      1 tb Olive oil
    1/2 c  Chopped onion
      3 c  Chicken broth
  1 1/2 lb Butternut squash; peeled,
           - seeded, in 1" pieces
      1 lg Carrot; in 1/2" pieces
    1/4 ts Salt
      6 oz Cooked crabmeat
           +=OR=+
      6 oz Can crabmeat, drained,
           - flaked, cartilege removed
      2 sl Bacon; crisp-cooked, drained
           - crumbled
 
  For salsa, in a small bowl combine pear, red onion,
  jalapeno pepper, cilantro, lime peel, and lime juice. Set
  aside.
  
  In a large saucepan heat oil over medium heat. Add onion;
  cook for 4 to 5 minutes or until onion is tender, stirring
  occasionally. Add 3 cups of the broth, the squash, carrot,
  and salt. Bring to boiling; reduce heat. Simmer, covered,
  for 25 to 30 minutes or until carrot is tender.
  
  Using an immersion blender, blend squash mixture until
  smooth. (Or cool slightly. Transfer mixture, half at a
  time, to a blender or food processor. Cover and blend or
  process until smooth. Return pureed mixture to saucepan.)
  Stir crabmeat into squash mixture; heat through. Stir in
  enough of the additional 1/2 cup broth if necessary to
  reach desired consistency.
  
  Ladle soup into serving bowls. Top with salsa and sprinkle
  with bacon.
  
  Makes: 4 servings
  
  Better Homes & Gardens | July 2016
  
  MM Format by Dave Drum - 28 July 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Spare no expense to save money on this one." -- Samuel Goldwyn

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