Autumn Bisque

Name: Autumn Bisque
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 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

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

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. Top servings with chives and herbed 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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Naomie

Oct 29, 2018

Cut recipe in half to do a test batch prior to Thanksgiving. Co workers were the judges. All thumbs up. I did make a few slight changes. For the butterballs I used 2 sticks of butter and just dumped in the chives parsley and lemon till it tasted right. Will be used for a bunch of different soups and will easily last two months, but I doubt they will last that long. One other change is that I added more garlic. My crew loves garlic. Other than that, a fabulous recipe! Thanks for sharing Merry! Love from your neighbor in Castaic.
sstetzel

Oct 20, 2016

Hi Jeani_Coleman,The balls are about 1 tsp in size (see the directions step 1). There are 12 tsp in 1/4 cup and then you're adding 4 1/2 tsp of herbs. You should be able to get 14 nice size balls out of that.
jeani_coleman

Oct 20, 2016

I haven't made this yet but how can you make 14 balls out of 1/4 cup butter. Something is not right. The butterball in the picture looks like it's at least 1 Tbs which would yield only 4.