This recipe is SO delicious, it's unbelievable that it's done in about 30 minutes! It's warm, earthy, and perfect for the unrelenting rainy weather we've been having in California. Also a big plus are the various short cuts you can take (suggested in the recipe itself), including purchasing precooked wild rice and cubed butternut squash. I tried the cubed butternut squash and think it tastes better with fresh. The squash was more tender, and melted in my mouth. I've made this soup about 3 times now, and it tastes equally great if not better if you substitute the chard with kale.
It's a MUST try. DELICIOUS!
This recipe comes from Jan 2010 issue of Sunset magazine.
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