"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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