winter harvest bisque with almonds

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* Exported from MasterCook *

 

Winter Harvest Bisque with Toasted Almonds

 

Recipe By :Arthritis Cure Cookbook by Adderly and De Angelis

Serving Size : 10 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds winter squash

(butternut, buttercup or acorn)

1 yam or sweet potato

1/2 cup almonds

1 onion -- peeled, quartered

6 cups vegetable stock

or water

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 tablespoons ghee or unsalted butter

2 tablespoons Whole-wheat flour

3 tablespoons lemon juice

1/4 teaspoon ground white pepper

 

Preheat oven to 450F.

 

Place the whole squash and yam on a baking sheet. Bake the squash and yam until

a fork easily pierces the vegetables, about 45 to 55 minutes. (The yam will cook

faster and can be removed first.) Remove from the oven and cool. Cut the squash

in half, remove the seeds and scoop the flesh out of the skin. Peel the yam and

cut into large chunks. Set aside. Discard the skins.

 

Place the almonds in a cake pan or other small baking container, and bake

alongside the squash and yam until golden and toasted, about 6 to 10 minutes.

Stir the almonds after 4 or 5 minutes. Do not burn. Remove from the oven and

pour into a bowl to cool.

 

Using a blender or food processor, pulse chop the onion to a coarse texture.

 

In a large stock pot, on a medium flame, heat the stock, and the add onion,

squash, yam, cinnamon, ginger, and salt. Cover, and bring to a boil. Lower heat

and simmer, about 15 to 20 minutes.

 

Prepare a roux by heating a skillet on a medium-high flame. Add the ghee or

butter and flour. Stir constantly until fragrant, golden, and nutty-smelling,

about 4 to 5 minutes. Take care that the roux does not smoke or burn.

 

Add 1/4 to 1/2 cup amounts of the stock mixture to the roux, continuing to stir

and cook. Keep adding broth until the roux has the consistency of gravy. Pour

into the stock pot and stir.

 

Add lemon juice, and pepper, and stir again. In a blender or food processor,

puree the soup in small batches, until the entire soup is smooth. Be careful

when blending hot soup. Pour each batch into another pot or soup tureen. Once

everything has been pureed, stir well.

 

Coarsely chop the toasted almonds. Ladle soup into bowls and top each with 1

tablespoon chopped almonds and serve.

 

CHOPPING TIP: Avoid arduous chopping by baking or steaming hard vegetables first

and then cutting them. Try this technique with carrots, turnips, rutabaga,

beets, etc. In this recipe, the squash and yam can be baked ahead of time, or,

if peeling and chopping don't present a problem for you, peel

them and cut them into large chunks and proceed.

 

HEALTHFUL HINT: Cinnamon and ginger have long been used in herbal medicine to

reduce inflammation. The beta-carotene in these orange starchy vegetables

enhances immunity.

 

Copyright:

" 1998 Affinity Communications Corp "

Yield:

" 2 1/2 quarts "

Start to Finish Time:

" 1:40 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 217 Calories; 9g Fat (35.4% calories from

fat); 7g Protein; 30g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 1088mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.

 

 

Nutr. Assoc. : 0 0 1659 0 0 0 0 0 0 0 3518 0 0 0

 

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