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   
       
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