Winter Vegetable Bisque
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(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 5 ozs floury potatoes (diced)
- 2 carrots (diced)
- 16 ozs Pumpkin (cubed)
- 2 ⅔ cups vegetable stock
- 7 Tbsps cream (38% fat)
- ⅜ oz ginger grated (optional)
- ½ tsp lemon juice
- salt
- freshly ground Black pepper
- 1 pinch grated Nutmeg
- 3 ½ ozs Bacon diced (optional)
Preparation steps
1.
Heat the butter in a large pan and cook the onion and garlic until softened. Add the potatoes, carrots and pumpkin and cook for a few minutes.
2.
Stir in the vegetable stock, bring to a boil, then cook gently for 25 minutes until the vegetables are soft. Puree in a blender or push through a sieve and add the cream. Add a little more stock if desired.
3.
Add the ginger and season with lemon juice, salt, pepper and nutmeg. Reheat gently - do not boil.
4.
Fry the bacon in a small pan until crisp. Remove and drain on absorbent kitchen paper.
5.
Add the bacon to the soup and pour into warm serving bowls. Garnish with parsley, parmesan and black pepper. Serve with toasted bread. Store in the refrigerator for up to 2 days.
