Recipe - Kabocha Squash Chowder

6 ounce Bacon; minced
1 Yellow onion; peel/dice
1 Red bell pepper; dice
2 Stalks celery; dice
One fourth bn Fresh thyme; chopped
One fourth bn Fresh oregano; chopped
1 tablespoon Garlic; chopped
2 tablespoon Flour
1 One half Kabocha; peel/seed/dice
2 qt Chicken stock
2 Bay leaves
2 teaspoon Salt
1 teaspoon Fresh ground pepper
One half bn Scallions; cut or sliced up thin
One fourth bn Parsley; chopped
Chopped smoked almonds

Render the minced bacon until crispy; drain and reserve. Using a little of
the bacon fat, slowly sweat the celery, onion and peppers with One fourth teaspoon
salt. When soft, add the garlic and chopped herbs and cook until fragrant,
about 2 minutes. Add the flour and cook for another 2 minutes. Add in a
third of the stock, bring to a boil stirring constantly, add the remaining
stock and the minced squash and bay leaves.

Let simmer slowly, until the squash is tender; it will thicken and color
the soup as it softens. The squash should be soft but still hold its shape.
Season with salt and pepper. Off the heat, add the scallions, the bacon
and parsley, garnish with toasted or smoked chopped almonds or walnuts for
a nice crunch.

From John Beardsley, chef de cuisine, Buckeye Roadhouse

Source: San Francisco Examiner, October 25, 1996
Posted to MMRecipes Digest V3 #296

Date: Mon, 28 Oct 1996 16:20:16 +0000

From: Linda Place placel@worldnet.att.net