MSGID: 1:396/45.0 67703a58
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pepper Pot w/Shellfish & Squash
 Categories: Poultry, Seafood, Squash, Vegetables, Chilies
      Yield: 7 Servings
 
      3 qt Chicken stock
    750 ml Bottle white wine
    1/4 lb Unsalted butter
      3 c  Sliced leeks; white only
      2    Butternut squash; peeled,
           - seeded, cut in 1" cubes
      1 c  Rice
      2 tb Grated fresh ginger
      2 ts Minced habanero chilies
      2 tb (heaping) tomato paste
      1 c  Heavy cream
    1/2 ts Ground nutmeg
      1 lb Veal; poached & diced
    1/2 lb Peeled shrimp
    1/2 lb Bay scallops
      1 c  Shucked oysters
           Salt & pepper
 
  In a large stockpot, simmer chicken stock and wine for 5
  minutes.
  
  In a large skillet, melt butter and saute leeks until
  softened. Transfer to pot with squash, rice, ginger,
  habanero and tomato paste, and bring to a boil. Lower
  heat, and simmer 40 minutes.
  
  Puree soup in blender or food processor in batches, then
  return to pot. Add cream and nutmeg, then veal and
  shellfish. Bring to a boil just to cook shellfish.
  Season with salt and pepper to taste, and serve.
  
  Recipe from: Fritz Blank
  
  Adapted by: Matt Lee and Ted Lee
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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