Winter Vegetable Bisque
ready in 1 hr
1 serving contains
|Saturated Fat Acids||18.31 g|
|Sugar added||0 g|
Recipe author: EAT SMARTER
Fry the shallot, ginger and garlic in a pot in the butter. Add the squash, fry for a few minutes and then add the stock.
Season with salt, ground black pepper and nutmeg and cook on a medium heat for 20-25 min.
Puree using a hand blender, stir in 200 ml cream, bring to the boil and season to taste.
Ladle into preheated bowls and use the remaining cream to "draw" ghost shapes on the soup. Use the currants to give the ghosts eyes.