Subj : Freezable Soups - 33
To   : All
From : Dave Drum
Date : Tue Feb 21 2023 05:12:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Autumn Bisque
 Categories: Vegetables, Herbs, Daiey, Citrus
      Yield: 12 servings
 
    1/4    Softened butter
      2 ts Minced fresh chives
      2 ts Minced fresh parsley
    1/2 ts Grated lemon zest

MMMMM---------------------------BISQUE--------------------------------
      2 tb Olive oil
      2 lg Rutabagas; peeled, diced (9
           - cups)
      1 lg Celery root, peeled, diceed
           - (3 cups)
      3 md Leeks; white only, chopped
           - (2 cups)
      1 lg Carrot; diced
      3 cl Garlic; minced
      7 c  Vegetable stock
      2 ts Minced fresh thyme
  1 1/2 ts Minced fresh rosemary
      1 ts Salt
    1/2 ts Coarse ground pepper
      2 c  Milk
      2 tb Minced fresh chives
 
  Mix first 4 ingredients. Using a melon baller or
  1-teaspoon measuring spoon, shape mixture into 12 balls.
  Freeze on a waxed paper-lined baking sheet until firm.
  Transfer to a freezer container; freeze up to 2 months.
  
  In a 6 qt. stock pot, heat oil over medium heat; saute
  rutabagas, celery root, leeks and carrot for 8 minutes.
  Add garlic; cook and stir for 2 minutes. Stir in stock,
  herbs, salt and pepper; bring to a boil. Reduce heat;
  simmer, covered, until vegetables are tender, 30-35
  minutes.
  
  Puree soup using an immersion blender. Or cool slightly
  and puree in batches in a blender; return to pan. Stir
  in milk; heat through. Removed herbed butter from
  freezer 15 minutes before serving. Top servings with
  chives and butter.
  
  Merry Graham, Newhall, California
  
  Makes 12 servings (3 quarts)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Age and glasses of wine should never be counted.

--- Talisman v0.46-dev (Windows/x86)
 * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

.