Guest guest Posted November 6, 2000 Report Share Posted November 6, 2000 * Exported from MasterCook * Rosemary Butternut Bisque Recipe By :Molly O' Neil, NY Times Serving Size : 4 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium Butternut squash 6 cups Chicken broth 1 tablespoon Fresh rosemary1 -- chopped 2 teaspoons Orange zest -- grated 1 teaspoon Salt Fresh ground pepper to taste Heavy cream--1/4 cup up to 1 cup Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes. Transfer to a large saucepan and add the chicken broth, rosemary and orange zest. Bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes. Place the mixture in a food processor and process until smooth. Stir in the salt and pepper. Ladle the soup into bowls and swirl a little of the cream into each bowl if desired. Serve imm ediately. - - - - - - - - - - - - - - - - - - - Per serving: 442 Calories (kcal); 3g Total Fat; (5% calories from fat); 16g Protein; 101g Carbohydrate; 0mg Cholesterol; 1712mg Sodium Food Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2000 Report Share Posted November 6, 2000 You really had me drooling with this last batch of recipes! This, the Pommes Anna, Lemon Risotto, and a couple more. Sounds delicious! Thanks for taking the time to share! Christine Quote Link to comment Share on other sites More sharing options...
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