Name: Autumn Bisque
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1/4 cup dairy-free spreadable margarine -; 2 teaspoons minced fresh chives -; 2 teaspoons minced fresh parsley -; 1/2 teaspoon grated lemon zest -; BISQUE: -; 2 tablespoons olive oil -; 2 large rutabagas, peeled and cubed (about 9 cups) -; 1 large celery root, peeled and cubed (about 3 cups) -; 3 medium leeks (white portion only), chopped (about 2 cups) -; 1 large carrot, cubed (about 2/3 cup) -; 3 garlic cloves, minced -; 7 cups vegetable stock -; 2 teaspoons minced fresh thyme -; 1-1/2 teaspoons minced fresh rosemary -; 1 teaspoon salt -; 1/2 teaspoon coarsely ground pepper -; 2 cups almond milk -; 2 tablespoons minced fresh chives -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Autumn Bisque

1. 1/4 cup dairy-free spreadable margarine -

2. 2 teaspoons minced fresh chives -

3. 2 teaspoons minced fresh parsley -

4. 1/2 teaspoon grated lemon zest -

5. BISQUE: -

6. 2 tablespoons olive oil -

7. 2 large rutabagas, peeled and cubed (about 9 cups) -

8. 1 large celery root, peeled and cubed (about 3 cups) -

9. 3 medium leeks (white portion only), chopped (about 2 cups) -

10. 1 large carrot, cubed (about 2/3 cup) -

11. 3 garlic cloves, minced -

12. 7 cups vegetable stock -

13. 2 teaspoons minced fresh thyme -

14. 1-1/2 teaspoons minced fresh rosemary -

15. 1 teaspoon salt -

16. 1/2 teaspoon coarsely ground pepper -

17. 2 cups almond milk -

18. 2 tablespoons minced fresh chives -

How to cook deliciously - Autumn Bisque

1. Stage

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.

2. Stage

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.

3. Stage

Puree soup using an immersion blender. Or cool slightly and puree in batches in a blender; return to pan. Stir in milk; heat through. Remove herbed margarine from freezer 15 minutes before serving. Top servings with chives and margarine.