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Winter bisque with chive-cream swirl
Artist: _ Yield: 8
Categories: Soups & Stews, Vegetables, Winter Rating: 0
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Ingredients:
2 Butternut squash (3 pounds)
1 largeSweet potato, unpeeled
Quartered lengthwise
1 Red onion, unpeeled, ends
Trimmed and quartered
4 Garlic cloves, unpeeled
2 Cans (13 ?oz each)
Chicken broth
2 tbspChopped sage or ?t dried
1 1/2 tbspSalt
1/2 tbspHot pepper sauce
MMMMM
Chive -- ?/td>
CREAM
--------
1 smallBunch chives, cut into 2
Inch lengths
1/2 cupSour cream
1/2 cupHalf and half
Procedures:
1Heat oven to 450 and coat roasting pan with nonstick spray.
2Halve squash lengthwise; remove seeds.
3Cut halves in half crosswise.
4Place squash, potato, onion and garlic in pan.
5Cover tightly with foil.
6Bake in 450 oven 55 to 60 minutes, until tender.
7When cool enough to handle, scoop flesh from squash and potatoes; remove skins from onions and garlic.
8Place cooked vegetables in processor.
9Whirl until smooth.
10Combine puree, broth, sage, salt and pepper sauce in saucepan.
11Simmer 5 minutes.
12(can be made up to this point a day ahead; refrigerate).
13Prepare chive cream: chop chives in food processor.
14Add sour cream,.
15Whirl until blended.
16To serve, heat soup.
17Stir in half and half; gently heat through.
18Spoon into bowls.
19Drizzle chive cream over top.
20Garnish with chives if desired