24 September 2009

Recipe #2: Harvest Bisque

I discovered this delightful soup last year during choir. It is absolutely the most delicious smooth soup I've ever eaten. Or made, for that matter...

Harvest Bisque:

1 large Acorn Squash, roasted
1 large Butternut Squash, roasted and slightly carmelized. (Bake it, uncut, at 350 for an hour and a half, then leave it in the oven as it cools down)
15 cups chicken or vegetable broth (if you use vegetable broth, make sure it's really rich)
12 Tablespoons butter
12 Tablespoons all-purpose flour
3 teaspoons curry powder
2 1/4 cups half-and-half (or heavy whipping cream, which is what I used)
3 Tablespoons lime juice
1 1/2 teaspoons salt
3/4 teaspoon white pepper.

Scrape the cooked squash out of its shell, and place in a heavy 4-quart pot with the chicken/vegetable broth. Cook over medium heat for 15 minutes. Using a slotted spoon, transfer the squash to a blender or food processor. Blend until it's absolutely smooth. Add the blended squash back to the broth, and blend the the mixture to ensure a smooth consistency. Set aside.

In the same pot, melt the butter, and stir in the flour and curry. Cook, stirring, over medium heat until smooth. Add the pureed squash mixture to the pot. Increase heat to medium-high and stir until soup thickens slightly. Reduce heat, and add half-and-half. Do not allow soup to boil after this point! Add lime juice, salt, and white pepper, stirring to evenly distribute, and allow to sit on a low heat for 5 minutes. Serve immediately.

This is my favorite soup recipe of all time! It goes well with homemade french (or any type) bread, and a little parsley as a garnish. I highly, highly, highly recommend it.

Please make the recipe and then tell me how you liked it!
Keep cooking,

No comments:

Post a Comment