Best Autumn Bisque Recipes

AUTUMN BISQUE

Steps:

• Mix first 4 ingredients. Using a melon baller or 1-teaspoon measuring spoon, shape mixture into 12 balls. Freeze on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; freeze up to 2 months., In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot for 8 minutes. Add garlic; cook and stir for 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 30-35 minutes. , Puree soup using an immersion blender. Or cool slightly and puree in batches in a blender; return to pan. Stir in milk; heat through. Removed herbed margarine from freezer 15 minutes before serving. Top servings with chives and margarine.

AUTUMN PUMPKIN BISQUE

Steps:

• Heat oil in heavy large pot over medium heat.
• Add onions and bell pepper; saute until soften, about 8 minutes.
• Add curry powder and stir 1 minute.
• Add broth and next 4 ingredients; bring to boil.
• Reduce heat and simmer 15 minutes.
• Season with salt and pepper.
• Serve with grated cheddar cheese.

AUTUMN BISQUE

Steps:

• Preheat oven to 450°F Toss squash, carrots, potato, and onion with olive oil, salt, and pepper. Spread onto a large baking pan. Roast for 10 minutes.
• After 10 minutes, add chopped pear and apple, toss to coat and cook an additional 15 minutes.
• To a large stock pot or Dutch oven, add about half the chicken broth. When vegetables are done, place into cook pot with broth. Using an immulsion blender, blend thoroughly. Add remaining broth, ginger, parsley, thyme and mace. Continue blending until smooth. (alternatively, you can blend in parts in your upright blender or food processor, then add to cook pot).
• Heat to medium and let simmer 10 minutes. Add cream and butter and more salt and black pepper to taste. Continue to simmer an additional 25-30 minutes, stirring occasionally. Serve with a dollop of sour cream and buttered baguettes or croutons.

AUTUMN BISQUE

Steps:

• In heavy 3-quart saucepan, combine squash, apples, onion, herbs, chicken stock, bread cubes, salt and pepper. Bring to a boil and simmer uncovered until squash is tender, about 30-45 minutes. Remove squash, scoop out pulp, discard skins, and return pulp to soup. Puree soup in batches in blender until smooth; return to saucepan. In small bowl, beat egg yolks and cream together. Whisk in a little hot soup, then stir mixture back into saucepan. Reheat, but do not allow to boil.