Parsnip chowder with squash

 
                        PARSNIP CHOWDER WITH SQUASH
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Parsnips
    1       lb           Butternut squash or sweet
                         -potatoes
    4                    Strips bacon
    1       md           Onion, finely chopped
    2                    Stalks celery, finely
                         -chopped
    3       tb           Flour
    5       c            Chicken stock
                         Bouquet garni of bay leaf,
                         -thyme and parsley
    1                    Cinnamon stick
    1       c            Heavy cream
                         Salt
                         Freshly ground white pepper
                         Cayenne pepper
                         Freshly grated nutmeg
    3       tb           Chopped fresh chives
 
   "Chowder originated as fish stew.  But in areas where
   seafood was unavailable, resourceful Americans used
   vegetables. This recipe comes from....Rich Spencer, a
   chef in the Mount Washington Valley."
   
   Peel the parsnips and squash (or sweet potatoes) and
   cut each into 1/4 inch dice.  Cut the bacon into
   1/4-inch strips and render it in a large saucepan.
   When the bacon pieces are lightly browned, transfer
   with a slotted spoon to paper towels to dry.  Discard
   all but 3 tablespoons af the rendered fat.
   
   Add the onion and celery to the pan and cook over
   medium heat for 3 to 4 minutes, until soft but not
   browned. Stir in the flour and cook for 1 minute to
   make a roux. Whisk in the chicken stock and bring to a
   boil: the mixture will thicken slightly.
   
   Add the bouquet garni, cinnamon stick, parsnips and
   squash. Simmer the chowder for 6 to 8 minutes, or
   until the vegetables are tender but not soft.  Stir in
   the cream, salt, pepper, cayenne and nutmeg. Just
   before serving, remove the bouquet garni and cinnamon
   stick. Ladle the chowder into bowls and sprinkle each
   with chopped chives and nutmeg.
   
   Serves 6 to 8.
   
   [Steven Raichlin; The Baltimore Sun, Sept 22, 1991]
   
   Posted by Fred Peters.
  
 
 
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