Guest guest Posted May 10, 2006 Report Share Posted May 10, 2006 I use butternut cause my kids like it, summer squash would work. Yes u can use stock or a mixture of both. As far as celery goes.. no none but I could send my celry soup recipe lol j/k LOL AJ - " linda " <lindai81 Wednesday, May 10, 2006 2:11 PM Re: Yellow Squash, Carrot Bisque recipe vegan > A " duh " question. Yellow squash...can you clarify that for me...like is it > " summer squash, " " butternut squash " or what...sorry. But the recipe sounds > good since I am a " blender soup " nut. And I can use a stock instead of the > water? Right? Thank be to the powers there is no celery in this. > linda > > " AJ " <coolcook > > Yellow Squash, Carrot Bisque > > 1 tsp. extra virgin olive oil > 2 medium white onions, peeled and diced > 2 lbs. yellow squash, chopped > 1 lb. carrots, peeled and shredded > 1/2 cup white wine > 1 quart water > 1 tsp. dried marjoram > 1/2 tsp. salt > 2 cups soy milk > > Heat the olive oil in a stock pot over medium heat. Place the onions in the > pot and cook until translucent. Stir frequently and do not allow to brown. > Add the squash, carrots and wine and cook for about 5 minutes stirring > frequently. Add the water and white wine. Increase heat to high. Bring to a > boil for about 2 minutes and then reduce the heat to medium-low and allow > the vegetables to simmer. Cook until the carrots are tender (about 25 to 30 > minutes). Use a stick blender to puree or puree in a blender in two to three > cup batches adding part of the marjoram and salt to each batch. Allow the > soup to cool and then add the milk and stir to blend well. Chill at least 3 > hours. > May be served hot or cold. Serves 8. Quote Link to comment Share on other sites More sharing options...
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