Roasted Root Veggie Bisque |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is an adaptation of a Barefoot Contessa recipe. I've been making Butternut Bisque for years but this one is fantastic. I made chicken stock from the remains of a lemon herb roasted chicken but I think this will also be very good with a good commercial chicken stock. Don't leave out the parsnips as I think they're the key to the fantastic flavor. Ingredients:
1 lb carrot, peeled |
1 lb parsnip, peeled |
2 lbs butternut squash, peeled and seeded |
4 tablespoons olive oil, divided |
1 tablespoon butter |
1 1/2 teaspoons kosher salt |
1/2 teaspoon fresh ground black pepper |
6 -8 cups chicken stock |
1 cup leek, sliced |
Directions:
1. Dice carrots, parsnips, sweet potato and squash into 1 inch cubes. Divide between two cookie sheets, drizzle with 3 tbsp olive oil and sprinkle with salt & pepper. Toss well to coat. Roast for about 30 minutes, turning once, or till just about tender.
2. Meanwhile, in large soup kettle, saute leeks in 1 tbsp olive oil and 1 tbsp butter, for about 10 minutes. When veggies are roasted, add to kettle along with 6 cups of chicken stock. Simmer 1 1/2 hours or till veggies are very tender. Puree about 3/4 of soup. I like to leave some veggies unpureed for texture. If too thick add enough stock to get desired consistancy. Serve with croutons or crackers.
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