Tuesday, January 8, 2013

Fall Veggie Bisque

So, I realize that the next logical post would be the mashed potatoes recipe, but it's not quite ready yet, so we're just going to skip right on to this post which is. :)


Let's all give a very, very hearty "Thank you!" to my girlfriend Beth for this recipe. She's one of those people who I think might be able to write this blog better than I can. The girl has a near flawless eye for food and I have yet to taste something she's made that I didn't LOVE. And she has a knack for nailing it with a wide variety of foods. And she sticks to whole ingredients. And she's super down-to-earth, has a fashionably understated sense of style, and has a cool house that she decorates with great statement pieces. She's just plain cool. So, if you ever move to the DC area I'd recommend wooing her into becoming your friend so that you can benefit from her culinary and other artistic talents. (Blushing yet, Beth?)

Anyway, right now she's all of our friend because she's introducing us to this simple, but pretty dang genius combination of flavors below that will start off the seated portion of the fancy dinner party menu! Another reason she's our friend is because this recipe is not only inexpensive and quite nutritious, it's also easy, easy peasy. Trust me when I say this is a small investment that will pay major dividends with your guests.
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Fall Veggie Bisque
adapted by Beth Luke from Family Circle Magazine
Serves 4

Ingredients
:
1 large onion, peeled and halved
1 granny smith apple, peeled and cored
3 carrots, trimmed and peeled
2 TBS unsalted butter
2 packages frozen cooked squash, thawed
3 cups vegetable broth
2 TBS sugar
1 tsp ground ginger
3/4 tsp salt
1/2 tsp cinnamon
1/8 tsp cayenne
1/2 cup heavy cream (this is optional- or at least substitutable)

Directions:
Shred veggies. Heat butter in a large pot over medium heat. Add shredded veggies and cook until softened, about 7 minutes.

Stir in squash, broth and spices. Bring to a boil on high heat then reduce to a simmer for 5 minutes.

Puree using an immersion blender or a regular blender. Return to pot and add cream (or not). Gently heat though and serve. Salt and pepper to taste.
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Get a little more creative than I was and garnish your bisque with a little bundle of carrot shredding or a teeny sprinkling of cinnamon for flair!

Told you it was easy!

18 comments:

  1. Hi there. Food on Friday: Ginger is open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Happy New Year!

    ReplyDelete
  2. Janna, thank you for linking this in to Food on Friday. We are now getting a great collection of dishes using ginger together. I hope you have stopped by some of the other links to check them out!

    Ps I have just signed up to follow your blog via Google Reader. A follow back to Carole's Chatter would be wonderful – or have you already followed? Cheers

    Ps If you would like email reminders of future Food on Fridays, just pop by and comment and include your email - I won't publish it - and the reminder will be by bcc so it will remain private

    ReplyDelete
  3. i made this for lunch today and boy, was it a hit! i used soy cream and fresh squash and a regular red apple (didn't have any granny smith), and it was just delicious! will be making it again soon! thanks! :) lisa

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    Replies
    1. So glad to hear it! I love when people come back and give feedback on recipes they've tried. It'll be a staple in my house from now on. In fact, I'm making it for lunch today! Thanks for coming by, Lisa!

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  4. I'm so excited to make this today for the first time! I already know how good it is and I want more!

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