Velvety vegetable bisque

8

PREP TIME

15 min

Makes

8 cups (2 L)

* PLUS Cooking time: 30 minutes
Velvety vegetable bisque

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
  • 4.7 g,
  • Carbohydrates
  • 12.7 g,
  • Fat
  • 3.8 g,
  • Fibre
  • 2.5 g,
  • Sodium
  • 550 mg.

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.