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Autumn Bisque Recipe
Autumn Bisque Recipe photo by Taste of Home
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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
TOTAL TIME: Prep: 25 min. Cook: 50 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 50 min.
MAKES: 12 servings

Ingredients

  • 1/4 cup buttery spread
  • 2 teaspoons minced fresh chives
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon grated lemon peel
  • 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

Nutritional Facts

1 cup: 146 calories, 7g fat (2g saturated fat), 0 cholesterol, 672mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. Mix first four 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.
  2. In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot 8 minutes. Add garlic; cook and stir 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 30-35 minutes.
  3. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in milk; heat through. Top servings with chives and herbed buttery spread balls. Yield: 12 servings (3-1/2 quarts).
Originally published as Autumn Bisque in Taste of Home September/October 2016, p46


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