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

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