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GREEN BEANS, BROCCOLI, SPINACH, CAULIFLOWER, CELERY, LEEKS
Level 2
Green Veggie Bisque
Green Veggie Bisque
Serves 6-8
- a Marlene Samuels creation -
This French style bisque derives its creaminess from two potatoes you cook right in the soup. Its color comes from the veggie pairings, such as once cooked broccoli and cauliflower; green beans and cauliflower; green beans and broccoli; spinach and celery; or celery and leeks. But the hint of nuttiness from the lightly browned melted butter – and the dry vermouth - makes it a classic.
2 large cans chicken broth (6-8 cups)
2-3 cups once cooked green veggies (broccoli, cauliflower, green beans, broccoli, spinach, celery, leeks)
2 large potatoes, peeled and cubed
1 large onion, peeled and quartered
1-2 cloves garlic, peeled, cored and chopped
2 stalks celery, peeled and coarsely chopped
1/2 cup dry vermouth*
2 Tbsp. butter
Salt and pepper to taste
Optional: 1 cup heavy cream or half & half
*Don’t have dry vermouth? Substitute dry white wine.
Cookware: food processor or blender
- In a large stock pot, melt butter at medium heat. When beginning to brown lightly, add chopped onions, celery, and garlic.
- Sauté until wilted. Add vermouth and cook 2-3 minutes until bubbling.
- Add broth and rest of ingredients stirring well. Increase heat and bring to boil for 2 minutes. Turn to low, cover and cook for 1 hour.
- Pour hot soup into a large strainer over a large bowl or stock pot, reserving liquid.
- Transfer solids to a food processor or blender and puree until smooth, occasionally scraping down sides.
- Return to clean pot and gradually incorporate liquid to the puree.
- Return to heat, stirring well and cook on low until hot. Adjust seasoning.
(If using cream, add now.) Serve immediately.
Presentation tip: Ladle into heated bowls and garnish with dollop of sour cream, yogurt, tapenade or pesto, and/or crumbled bacon.
