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.
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