Spring Bisque
Servings
8Serving size
about 2 cupsThis recipe can be multiplied and keeps well for about 3 – 4 days in the refrigerator.
Serve with Creamy White Bean Salad or Cucumber White Bean Salad or Egg Salad Sandwiches or Peruvian Potato Salad
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Ingredients
| 1 tsp. Olive oil |
| 2 medium White onions (peeled and diced) |
| 32 ounces Yellow squash (chopped) |
| 1 lb Carrots, raw (peeled and shredded) |
| 1/2 cup White wine |
| 1 quart Water |
| 1 tsp. Dried marjoram |
| 1/2 tsp. Salt |
| 2 cup 2% milk |
Instructions
This recipe keeps well for about 3 - 4 days in the refrigerator.
Heat the olive oil in a stock pot over medium heat. Place the onions in the pot and cook until translucent. Stir frequently and do not allow to brown.
Add the squash, carrots and wine and cook for about 5 minutes stirring frequently.
Add the water and white wine. Increase heat to high. Bring to a boil for about 2 minutes and then reduce the heat to medium-low and allow the vegetables to simmer.
Cook until the carrots are tender (about 25 to 30 minutes).
Use a stick blender to puree or puree in a blender in two to three cup batches adding part of the marjoram and salt to each batch.
Allow the soup to cool and then add the milk and stir to blend well. Chill at least 3 hours.
May be served hot or cold.
Serve this recipe with one of these starch side dishes.
Creamy White Bean Salad
Place 1/2 cup of the white beans in a blender. Add the yogurt, mustard, salt, pepper, and tarragon. Puree until smooth. Place the remaining beans in a large mixing bowl with the bell pepper, celery and onions. Add the dressing from the blender. Fold together until well blended. Chill well…
Cucumber White Bean Salad
Place the beans, cucumber, pepper, onion, capers, olive oil, lemon juice, mint, tomatoes, salt and pepper in a large bowl. Toss well. Add the yogurt and toss well. Chill well before serving.
Egg Salad Sandwiches
Place 3 quarts water in a medium sized pot over high heat. When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let the eggs stand in the hot water for 12…
Peruvian Potato Salad
Place the water in a large sauce pan over high heat. Add the potatoes. When the water comes to a boil, reduce the heat to a simmer and cook for about 20 minutes until a paring knife slips into the potato with slight resistance. Remove the potatoes to cool. Place…
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Serve this recipe with one of these vegetable side dishes.
Beet and Shallot Salad
Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…
Broccoli and Blue Cheese Salad
Place the water in a medium saucepan fitted with a steamer basket and place the saucepan over high heat. When the water boils, add the broccoli and steam for 8 minutes. While the broccoli is steaming, place the pine nuts in a small skillet over medium-high heat. Add the pine…
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Cucumber and Chive Salad
Mix all ingredients together and chill before serving.
Egg Salad Sandwiches
Place 3 quarts water in a medium sized pot over high heat. When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let the eggs stand in the hot water for 12…
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Napa Cabbage Salad
Combine the vinegar, honey, maple syrup, sesame oil, and soy sauce in a sauce pan. Place over medium-high heat and whisk while bringing to a boil. When the dressing boils, remove it from the heat immediately. Chill for at least 3 hours. Heat a non-stick skillet over medium-high heat and…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Another very simple and lovely soup that is so good for you. With a nice hunk of sourdough bread and an ounce of goat cheese you have a light and delicious meal.