Here is another recipe from my book titled “Cookbook for Marysville” You can purchase this book directly from myself, with the funds going directly to the township of Marysville (The current recipient is the Christ Church Guild). The recipient of the funding will change as needs arise.
See my blog http://www.marysvillecookbook.blogspot.com/
3 Tspn of Margarine
1 Brown Onion, Chopped
1 Clove of Garlic, Crushed
1 Small Stalk Celery, Chopped
1 Med Butternut Peeled & Cubed
4 Cups of Chicken Stock
½ Tspn of Dried Marjoram
1 Bay Leaf
¼ Tspn of Pepper
1 Cup of Milk
Parsley Sprigs
In a large saucepan, melt the margarine over a moderate heat, add the onions, garlic and celery, cook uncovered, until the onion is soft, about 5 minutes.
Add the pumpkin, stock marjoram, bay leaf and pepper, raise the heat to moderately high and bring to the boil, about 4 minutes. Adjust the heat so that the mixture bubbles gently, cover and simmer for 20 minutes or until the pumpkin is tender. Remove and discard the bay leaf and cool the soup for 5 minutes.
In a blender, puree the soup and return to the saucepan and stir in the milk, place over a moderate heat and bring to serving temperature, about 10 minutes. DO NOT boil or the soup will curdle. Ladle into bowls, garnish with parsley and serve.
Serves 10
Cost:-
Onion $0.50
Celery $0.20
Pumpkin $3.00
Milk $1.00
Cost per Serve $0.47
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