Day2 of BM9: This probably has to be be the leanest version of bisque made with reduced fat milk and very less butter. I make this for my son who is four and who still has some issues with "food of texture". The creaminess of the soup and the slightly sweet tastes makes him down this without much grumbling.
Ingredients:
Note:
Ingredients:
- 2 Medium Zucchini, cut into thick slices
- 2-oz Orange Pumpkin, skin peeled and cut into big chunks
- 5 Medium Carrots, peeled and cut into thick sticks
- 10-12 Mini Red Bell Peppers or 3 Large Red Peppers
- 1 Large Yellow Onion, fine diced
- 2 Roma Tomatoes, fine diced
- 6-7 Small Garlic cloves
- 3 Dry Red Chili
- Cracked Pepper from the Pepper mill
- A handful of Cilantro or Parsley
- 1 Tbsp Butter
- 4-5 Cups Reduced Fat milk, slightly warmed
- 4 Tbsp Olive Oil
- Salt as needed
- Preheat the oven to 375 degrees F.
- Add the cut Zucchini, Pumpkin, Carrots and Red Bell Peppers into a large baking tray.
- Pour 2 tbsp of Oil and some cracked pepper. Don't add salt.
- Roast for about 40-45 minutes.
- Let the roasted vegetable rest for a bit.
- In a deep stock pot, add the Olive Oil and saute garlic and red chilies.
- Add the onion and the butter. Saute until the onions until translucent.
- Add the chopped tomatoes and saute for a couple of minutes. Soon after, throw in the chopped cilantro.
- Transfer the cooled vegetables into the stock pot.
- Add the warmed milk and sprinkle a little salt.
- Using an immersion blender, puree the vegetable.
- Once it reaches the smooth bisque-like consistency, switch off the blender. Check for salt. Adjust if necessary. Add more milk if its too thick. Boil for 4-5 minutes.
- Ladle the soup into a bowl and enjoy it while its still warm with some crusty bread.
Note:
- MIL wanted some texture in her soup. So she boiled some Red lentils and dumped it into her soup bowl before consuming. It was a welcome twist that one can and should try! She still favors my Red Lentil Soup I made ages ago. Check it out as well.. Makes 4 Generous Servings.
Very new to me.. looks super delicious and perfect !!
ReplyDeleteIndian Cuisine
very very nice recipe
ReplyDeletewith all these wonderful soups coming in I think I will have to go on a soup diet!!
ReplyDeleteLove the vegetables used. Immersion blender is so handy right? Love it.
ReplyDeleteVardhini
Event: Halloween Fiesta
looks yum and healthy :-) do check out if you want to link it to GFF event dear!
ReplyDeleteKalyani
Join me in GFF - a 100-day Global Food Festival here
event ending 31st Oct: Strawberry desserts all this October
delicious..
ReplyDeleteSoup looks so creamy and delicious...
ReplyDeleteWow this is super delicious. Love it.
ReplyDeleteI am hosting a new event which I am calling Back to our Roots. Do check out my event and send me your entries from 15/10/11 to 30/11/11.
Soup looks very good..as you said adding lentils makes it more suitable for us..;)
ReplyDeleteDefinitely an inviting bowl of delicious silky soup,love it..
ReplyDeletelove the roasted vegetable touch to the soup!!
ReplyDeletei love bisques....love that this has all the veggies in it too!...good one!
ReplyDeleteLooks delicious
ReplyDeletelooks absolutely great dear.
ReplyDeleteLooks delicious!
ReplyDeleteVery creamy, healthy bisque.
ReplyDeleteAn inviting Bowl... Can I have all of it??
ReplyDeleteHow are you dear? Am here after a long long time......
healthy with many veg.
ReplyDeleteI did a similar soup last year.. except instead of mushing the whole thing up, added the milk while whipping the roasted veggies thru the food processor, & then strained the puree to make soup, the remaining veggies, were then sauteed into a subzee..
ReplyDeletehttp://www.panfusine.com/2010/11/mo-go-make-one-get-one-thanksgiving.html