Spring Bisque

Servings

Serving size

about 1 1/2 cups

COOKING TIME

45 Minutes

This recipe can be halved or multiplied and keeps well for about 3 to 4 days in the refrigerator.

Serve with Beet and Shallot Salad or Broccoli and Blue Cheese Salad or Caesar Salad or Cucumber and Chive Salad or Green Bean and Mushroom Salad or Grilled Caesar Salad or Mushroom Salad or Napa Cabbage Salad

Ingredients

1 tsp. Olive oil

1 medium White or yellow onions (peeled and diced)

16 ounces Yellow squash (chopped)

8 ounces Carrots, raw (peeled and shredded)

1/4 cup White wine

2 cup Water

1/2 tsp. Dried marjoram

3/8 tsp. Salt

1/2 cup 2% milk

Instructions

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 increase heat to high.

Bring to a boil for 30 seconds minutes and reduce the heat to medium-low and allow the vegetables to simmer.

Cook until the carrots are tender - about 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 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…

Cucumber and Chive Salad

Mix all ingredients together and chill before serving.

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…