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Winter Vegetable Bisque

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Winter Vegetable Bisque
366
calories
Calories
0
Print
easy
Difficulty
30 min.
Preparation
ready in 1 hr
Ready in
Nutritions
1 serving contains
Fat28.92 g
Saturated Fat Acids18.31 g
Protein5.16 g
Roughage4.58 g
Sugar added0 g
Calorie366
Carbohydrates/g29.34
Cholesterol/mg86.88
Vitamin A/mg739.27
Vitamin D/μg0.96
Vitamin E/mg0.82
Vitamin B₁/mg0.02
Vitamin B₂/mg0.13
Niacin/mg0.84
Vitamin B₆/mg0.05
Folate/μg9.87
Pantothenic acid/mg0.36
Biotin/μg1.06
Vitamin B₁₂/μg0.11
Vitamin C/mg48.74
Potassium/mg104.42
Calcium/mg132.14
Magnesium/mg8.85
Iron/mg0.99
Iodine/μg9
Zinc/mg0.22
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
shallot (finely chopped)
½ inch
fresh Ginger root (finely chopped)
1 clove
garlic (finely chopped)
2 ½ tablespoons
4 cups
Butternut squash (peeled, deseeded and diced)
4 cups
1 cup
cream (at least 30% fat)
1 bunch
Chive (chopped)
8
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Preparation

Preparation steps

Step 1/4
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.
Step 2/4
Season with salt, ground black pepper and nutmeg and cook on a medium heat for 20-25 min.
Step 3/4
Puree using a hand blender, stir in 200 ml cream, bring to the boil and season to taste.
Step 4/4
Ladle into preheated bowls and use the remaining cream to "draw" ghost shapes on the soup. Use the currants to give the ghosts eyes.

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