| Jamaican Squash Soup
2 pounds of peeled, cubed winter squash, turks turban, butternut, Hubbard, or acorn
1 pound of tomatoes, peeled and diced
1/2 cup of rice
1 large clove garlic, crushed
2 bay leaves
1/4 teaspoon of marjoram leaves
1/4 teaspoon of thyme leaves
1 cup of chopped scallions
1 tablespoon of bottled steak sauce
a dash of ground allspice
1 teaspoon of sugar
2 teaspoons of salt
1/2 teaspoon of freshly ground black pepper
three 10 1/2 ounce cans of beef consommé
5 cups of water
4 tablespoons of chopped parsley
Place the squash, tomatoes, rice, garlic, bay leaves, marjoram, thymes scallions, steak sauce, allspice, sugar, salt, pepper, consommé and water into large kettle or Dutch oven.
Heat to boiling, stir, reduce heat and let boil gently 45 - 60 minutes until vegetables and rice are very tender. Ladle into soup bowls, sprinkle each serving with a little parsley. Makes about 3 quarts |
|
|
|