Autumn Bisque Recipes

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AUTUMN BISQUE



Autumn Bisque image

I like cozy comfort soups that taste creamy-without the cream. This one's full of good stuff like rutabagas, leeks, fresh herbs and almond milk. -Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 18

1/4 cup dairy-free spreadable margarine
2 teaspoons minced fresh chives
2 teaspoons minced fresh parsley
1/2 teaspoon grated lemon zest
BISQUE:
2 tablespoons olive oil
2 large rutabagas, peeled and cubed (about 9 cups)
1 large celery root, peeled and cubed (about 3 cups)
3 medium leeks (white portion only), chopped (about 2 cups)
1 large carrot, cubed (about 2/3 cup)
3 garlic cloves, minced
7 cups vegetable stock
2 teaspoons minced fresh thyme
1-1/2 teaspoons minced fresh rosemary
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 cups almond milk
2 tablespoons minced fresh chives

Steps:

  • Mix first 4 ingredients. Using a melon baller or 1-teaspoon measuring spoon, shape mixture into 12 balls. Freeze on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; freeze up to 2 months., In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot for 8 minutes. Add garlic; cook and stir for 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 30-35 minutes. , Puree soup using an immersion blender. Or cool slightly and puree in batches in a blender; return to pan. Stir in milk; heat through. Removed herbed margarine from freezer 15 minutes before serving. Top servings with chives and margarine.

Nutrition Facts : Calories 146 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

BUTTERNUT SQUASH BISQUE



Butternut Squash Bisque image

Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.

Provided by PHONELADY55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 9

1 tablespoon canola oil
1 tablespoon unsalted butter
½ cup diced onion
¾ cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
½ cup heavy cream

Steps:

  • Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
  • Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
  • In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 21.8 g, Cholesterol 48.4 mg, Fat 18.2 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 9.1 g, Sodium 820.1 mg, Sugar 5 g

AUTUMN BISQUE



Autumn Bisque image

This is a sweet yet mild flavored soup made from a wonderful array of Autumn vegetables and fruit that are first roasted, then puree'd, then simmered. The bread and sour cream accompanies this soup perfectly, giving it depth and heartiness. It's even better the next day. :)

Provided by 2Bleu

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

1 butternut squash, peeled and diced small
2 carrots, peeled and diced small
1 large potato, peeled and diced small
1 medium onion, large diced small
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 small pear, peeled and diced large (or apple or both)
5 cups chicken broth, divided (or vegetable broth)
1 tablespoon chopped parsley
1 tablespoon chopped thyme
1 teaspoon fresh ginger, shredded
1/4 teaspoon mace (or nutmeg)
1 cup heavy cream
8 tablespoons butter
French baguette, sliced and buttered (or toasted and cubed as croutons)
sour cream

Steps:

  • Preheat oven to 450°F Toss squash, carrots, potato, and onion with olive oil, salt, and pepper. Spread onto a large baking pan. Roast for 10 minutes.
  • After 10 minutes, add chopped pear and apple, toss to coat and cook an additional 15 minutes.
  • To a large stock pot or Dutch oven, add about half the chicken broth. When vegetables are done, place into cook pot with broth. Using an immulsion blender, blend thoroughly. Add remaining broth, ginger, parsley, thyme and mace. Continue blending until smooth. (alternatively, you can blend in parts in your upright blender or food processor, then add to cook pot).
  • Heat to medium and let simmer 10 minutes. Add cream and butter and more salt and black pepper to taste. Continue to simmer an additional 25-30 minutes, stirring occasionally. Serve with a dollop of sour cream and buttered baguettes or croutons.

Nutrition Facts : Calories 366.8, Fat 25.4, SaturatedFat 14.7, Cholesterol 71.3, Sodium 817.5, Carbohydrate 31.9, Fiber 5.2, Sugar 7.1, Protein 6.6

AUTUMN PUMPKIN BISQUE



Autumn Pumpkin Bisque image

This is a mild soup that I love to make near Thanksgiving--it's easy to make, filling, but not heavy. It takes well to added spices. From the November 2000 issue of "Bon Appetit", it can be made one day ahead. I usually make an easy pasta sauce with leftover crushed tomatoes.

Provided by rochsann

Categories     Low Cholesterol

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
2 cups diced onions
1/2 cup chopped green bell pepper
1 teaspoon curry powder
5 cups canned chicken broth (or more)
1 (15 ounce) can pumpkin puree
1 cup frozen corn kernels
1/2 cup crushed tomatoes, with added puree
1/2 teaspoon dried rubbed sage
1 cup grated extra-sharp cheddar cheese

Steps:

  • Heat oil in heavy large pot over medium heat.
  • Add onions and bell pepper; saute until soften, about 8 minutes.
  • Add curry powder and stir 1 minute.
  • Add broth and next 4 ingredients; bring to boil.
  • Reduce heat and simmer 15 minutes.
  • Season with salt and pepper.
  • Serve with grated cheddar cheese.

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