My best friend, who I’ve mentioned before, has been an incredible inspiration to me as I’ve journeyed along the path of learning to love cooking. One of the first recipes she introduced to me (and fed to me :) ) was a remarkably simple and incredibly delicious vegetable bisque (original post here: http://www.jannapatterson.com/2013/01/fall-veggie-bisque.html). She made artisan bread to go alongside, and I follow suit, too, when I make this recipe (look for the easy artisan bread recipe I use in a future post…).
It has become one of mine and my family’s absolute favorite dishes. It can be made year-round, though it especially hits the spot during the chillier months. We make this bisque at least every other week and serve it with bread and a hearty salad. It makes a light but satisfying meal every single time, and it’s healthy to boot! It’s also great as a side (I made it for Christmas Eve dinner this past year).
Veggie Bisque- Courtesy of Janna Patterson from Eats and Beats
Serves 4
Ingredients:
1 large onion, peeled and halved
1 granny smith apple, peeled and cored
3 carrots, trimmed and peeled
2 TBS unsalted butter
2 packages frozen cooked squash, thawed
3 cups vegetable broth
2 TBS sugar
1 tsp ground ginger
3/4 tsp salt
1/2 tsp cinnamon
1/8 tsp cayenne
1/2 cup heavy cream (this is optional- or at least substitutable- I always include this)
Directions:
Shred veggies. Heat butter in a large pot over medium heat. Add shredded veggies and cook until softened, about 7 minutes.
Stir in squash, broth and spices. Bring to a boil on high heat then reduce to a simmer for 5 minutes.
Puree using an immersion blender or a regular blender. Return to pot and add cream (or not). Gently heat though and serve. Salt and pepper to taste.
***Note- Shout out to my bestie, whose birthday is today! Happy birthday! You are amazing and like a fine wine or cheese: you only get better with age :)
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