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
Autumn Bisque
Autumn Bisque
Prep Time
25 min
Cook Time
50 min
Yield
12 servings (3 quarts)
Ingredients
- 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
Directions
- 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. Remove herbed margarine from freezer 15 minutes before serving. Top servings with chives and margarine.
Nutrition 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.
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