Any time I see the word bisque in a soup recipe, I know it will be creamy, delicious, and elegant, as is the "Asparagus Edamame Bisque" on page 167. This very simple puréed soup consists of sautéed and simmered leeks, shallots, edamame, and asparagus, and is very quick to put together. Seasoned with just a hint of cayenne for subtle warmth, and garnished with black sesame seeds, parsley, or asparagus tips, you have a delightful starter dish for a more elaborate meal, or a great soup that stands on its own for lighter fare.
"Keeping it McDougall Friendly" checklist:
ü Omit the olive oil when sautéing the veggies. Instead, use a non-stick skillet and/or a little water, broth, or sherry as the sauté liquid.