SC - Squash soup-recipe

[LrdRas at aol.com]

In a message dated 10/30/98 7:16:16 AM Eastern Standard Time, uther at lcc.net
writes:

<<  I would love the recipes for the...<snip>.... squash soup. >>

Pumpkin Soup (Squash)
Redaction copyright L. J. Spencer, Jr. 1998

Original from Le Viandier (VT XV 181). Translation taken from 'The Medieval
Kitchen"; O. Redon. F. Sabban, S. Serventi. Trranslated by E. Schneider.

Squash. For squash, peel them and cut them into slices. Remove the seeds if
there are any and cook them in water in a pan, then drain them and rinse in
cold water; squeeze them and chop them finely; mix with some beef broth and
other meat broth and add cow's milk, and mix half a dozen egg yolks, put
through a sieve, into the broth and milk; on fast days (use) the cooling water
from (dried) peas, or almond ,ilk, and butter.

6 cups Italian edible gourd, peeled and sliced (you may substitute zucchini)
2 cups beef broth
1 cup chicken broth
3/4 cup whole milk
6 egg yolks, beaten
Salt, to taste

Put gourd slices into a pan. Cover with water. Bring to a boil. Reduce heat to
simmer. Simmer until gourd is fork tender but not mushy. Drain. Rinse in cold
water. Drain well carefully pressing out excess water.

Finely chop cooked gourd.

Bring broth to a boil. Add chopped gourd. Add milk, stirring continuously
while pouring. Reduce heat to low. Remove a small portion of the broth and mix
with egg yolks. Using a whisk, slowly pour yolks into gourd mixture.
Immedieately remove from heat. Add salt to taste.

(NOTE: Garnish with whatever is at hand (e.g. chopped parsley or the unused
egg white which has been poached, rinsed, drained and choped)). Serve.
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