Gingered Squash Bisque With Sage Croutons - Bon Appetit Recipe
Yield: 2 servings;Recipe by luhu.jp
Ingredients:
2 1/2 cup: , (or more) canned vegetable broth
1 lbs: Russet potatoes, (about 2 large), peeled, finely chopped
1 package: , (12-oz) frozen cooked orange fleshed (winter) squash
1 tsp: Ground ginger,
2 1/2 tbsp: Butter,
1 large: Leek, (white and pale green parts only), finely chopped
1 cup: Half and half,
2 Slices: whole wheat bread, cubed
1 1/2 tsp: Dried rubbed sage,
Directions:
Combine 2 1/2 C broth, potatoes, squash and ginger in heavy medium
saucepan over medium-high heat. Cover and cook until potatoes are
tender and squash is thawed, about 10 minutes. Transfer to processor
and puree.
Meanwhile, melt 1 T butter in large saucepan over low heat. Add leek;
cover pan. Cook until tender, stirring frequently, about 8 minutes.
Add vegetable puree and half and half to leek and simmer 2 minutes,
thinning with additional broth, if desired. Season to taste with salt
and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.
Rewarm before continuing.)
Melt remaining 1 1/2 T butter in heavy small skillet over medium
heat. Add bread cubes and sage and saute until bread is toasted,
about 3 minutes. Ladle soup into bowls. Sprinkle croutons over and
serve.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
saucepan over medium-high heat. Cover and cook until potatoes are
tender and squash is thawed, about 10 minutes. Transfer to processor
and puree.
Meanwhile, melt 1 T butter in large saucepan over low heat. Add leek;
cover pan. Cook until tender, stirring frequently, about 8 minutes.
Add vegetable puree and half and half to leek and simmer 2 minutes,
thinning with additional broth, if desired. Season to taste with salt
and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.
Rewarm before continuing.)
Melt remaining 1 1/2 T butter in heavy small skillet over medium
heat. Add bread cubes and sage and saute until bread is toasted,
about 3 minutes. Ladle soup into bowls. Sprinkle croutons over and
serve.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp