Render the diced bacon until crispy; drain and reserve. Using a little of the bacon fat, slowly sweat the celery, onion and peppers with 1/4 teaspoon salt. When soft, add the garlic and chopped herbs and cook until fragrant, about 2 minutes. Add the flour and cook for another 2 minutes. Add in a third of the stock, bring to a boil stirring constantly, add the remaining stock and the diced squash and bay leaves. Let simmer slowly, until the squash is tender; it will thicken and color the soup as it softens. The squash should be soft but still hold its shape. Season with salt and pepper. Off the heat, add the scallions, the bacon and parsley, garnish with toasted or smoked chopped almonds or walnuts for a nice crunch. From John Beardsley, chef de cuisine, Buckeye Roadhouse Source: San Francisco Examiner, October 25, 1996 Posted to MM-Recipes Digest V3 #296 Date: Mon, 28 Oct 1996 16:20:16 +0000 From: Linda Place
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|Serving Size: 1 Serving (550g)|
|Recipe Makes: 8|
|Calories from Fat: 140 (47%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 28.7mg||9 %|
|Sodium 872.3mg||30 %|
|Potassium 681.1mg||18 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 22.2g|
|Protein 15.6g||22 %|
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Calories per serving: 301
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