Velvety vegetable bisque
10
- Prep Time15 mins
- Total Time15 mins
- Makes8 cups (2 L)
Andreas Trauttmansdorff
Ingredients
3 garlic cloves
3 turnips, or 1 small celery root
1 onion
1 small butternut squash, or 500-g pkg squash pieces
2 tbsp butter
2 284-mL cans undiluted chicken broth
1/4 tsp nutmeg
1/4 tsp white pepper
sour cream, optional
chopped chives, optional
Instructions
Chop garlic. Peel, then coarsely chop turnips, onion and squash.
Melt butter in a large saucepan set over medium-high heat. Add vegetables. Stir often until onion starts to soften, 3 to 5 minutes. Then add broth and 2 cans water, nutmeg and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until turnips and squash are very soft, 25 to 30 minutes.
Ladle half the soup into a food processor. Whirl until smooth, then for a velvety texture, strain through a sieve into a large bowl. Repeat with remaining soup. Spoon into bowls and top with a dollop of sour cream and a sprinkling of chives. Soup keeps well, covered and refrigerated, up to 5 days or freeze up to 2 months.
Nutrition (per serving)
Calories 99, Protein 4.7g, Carbohydrates 12.7g, Fat 3.8g, Fibre 2.5g, Sodium 550mg.
If you usually bypass good old root veggies because of their distinct and sometimes strong flavour, give 'em another chance! They mellow magnificently in this silky-smooth soup.