Autumn Harvest Bisque
Cuisine: American
Author: Nancy Baggett
Frankly, I was surprised at how terrific all these ingredients are together. I think you'll like it, too.
Ingredients
  • 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
Instructions
  1. In a 4-quart saucepan or similar-size soup pot, combine onion and butter.
  2. Cook over medium-high heat, stirring frequently, 3 or 4 minutes, until onion softens and begins to brown.
  3. Stir in the apples, parsnips, squash, carrot, coriander, ginger root, and thyme.
  4. Stir in 3¾ cups broth and bring to a boil over high heat.
  5. Reduce the heat; simmer, covered, stirring occasionally, until parsnips and carrots are just tender when pierced with a fork, about 15 minutes.
  6. Let cool slightly.
  7. In batches, puree until very smooth in a blender. (For a less smooth consistency you can puree using a food processor)
  8. Return pureed mixture to saucepan over medium heat. Stir in the cream, if using.
  9. Thin the bisque to the desired consistency with more broth or water.
  10. Simmer, uncovered, about 5 minutes until flavors are well blended.
  11. Taste and add salt and pepper, as desired.
  12. Serve in cups, bowls, or soup plates.
  13. 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