Friday, May 1, 2015

Root Vegetable Bisque

"Root Vegetable Bisque" (page 172) is a wonderful soup that can be served as a starter to a larger meal, or paired with a big salad and bread rolls for a lighter meal. The roots vegetables used in this recipe include shallots, carrots, parsnips, and potatoes, simmered in broth, and seasoned with garlic, thyme, and marjoram. The cooked vegetables are puréed and mixed with soymilk, and topped off with parsley and freshly ground black pepper. This soup is very elemental, satisfying, and warming on a cold day. I especially liked the golden color, but if you aren't overly fond of the vegetables listed, you can vary it to your liking, using any root vegetables of your choice.

Keeping it "McDougall Friendly" checklist:

  • Omit the olive oil for sautéing the veggies; instead use a non stick soup pot and/or water, broth, or sherry as a sauté liquid.

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