Cuisine: American
Author: Nancy Baggett
Frankly, I was surprised at how terrific all these ingredients are together. I think you'll like it, too.
- 1 large onion, chopped
- 1½ tablespoons unsalted butter (or substitute 1½ tablespoons olive oil if desired)
- 2 cups peeled and chopped sweet-tart apples (such as Golden Delicious or Honeycrisp)
- 1½ cups peeled and chopped parsnips
- 1 cup peeled and coarsely chopped peeled Acorn, Hubbard, Fairytale or other winter squash
- 1 cup peeled and finely chopped carrot
- 1 teaspoon ground coriander
- 1 teaspoon minced fresh ginger root
- ½ teaspoon dried thyme leaves, crumbled
- About 4 cups reduced-sodium or regular chicken broth
- ½ cup light cream, optional
- Salt and black pepper to taste (optional)
- Fine slices unpeeled apple for garnish
- In a 4-quart saucepan or similar-size soup pot, combine onion and butter.
- Cook over medium-high heat, stirring frequently, 3 or 4 minutes, until onion softens and begins to brown.
- Stir in the apples, parsnips, squash, carrot, coriander, ginger root, and thyme.
- Stir in 3¾ cups broth and bring to a boil over high heat.
- Reduce the heat; simmer, covered, stirring occasionally, until parsnips and carrots are just tender when pierced with a fork, about 15 minutes.
- Let cool slightly.
- In batches, puree until very smooth in a blender. (For a less smooth consistency you can puree using a food processor)
- Return pureed mixture to saucepan over medium heat. Stir in the cream, if using.
- Thin the bisque to the desired consistency with more broth or water.
- Simmer, uncovered, about 5 minutes until flavors are well blended.
- Taste and add salt and pepper, as desired.
- Serve in cups, bowls, or soup plates.
- Garnish servings with several fresh apple slices just before serving.
Recipe by KitchenLane at http://kitchenlane.com/2012/10/popular-pumpkins-wart-warsl-plus.html
3.5.3226