Congrats, Laura!!!! You must feel so proud. You deserve to!
More later, but for now, here is the bisque recipe from Bon Appetit, with my notes:
The soup is from Bon Appetit (a couple of years ago). We did make a few changes to the recipe: we roasted the squash first, and then cooked it for less time on the stovetop accordingly. (Our squash was more like 3 pounds instead of 4, so I decreased the other ingredients accordingly, except for the garlic.) We used less than a tbsp of butter to cook the onions et al., instead of the 1/4 cup indicated in the recipe. We omitted the sage, and just served it with salt and lots of freshly-ground pepper. Lastly, we subbed 10% cream for the whipping cream. It had such a smooth texture, and was infused with the perfect amount of garlic flavour. (The second time we made it, I skipped the carrots and added zucchini instead, since it was what I had on hand. The green flecks weren't the most aesthetically-pleasing thing, but the soup still tasted great.) While it is a hearty soup, there is no way it makes 12 servings!!
There are also a bunch of reviews on epicurious.com with substitution ideas and so on. Someone said that milk worked fine in place of the cream, but I didn't want to try it. It probably would still be good, though!
Here is the recipe, from Epicurious:
BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE
2 heads of garlic, halved crosswise
1 teaspoon olive oil
1/4 cup (1/2 stick) butter
3 cups chopped onions
3/4 cup chopped carrots
1/2 cup chopped celery
4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
6 cups canned low-salt chicken broth
3 tablespoons chopped fresh sage
1/2 cup plus 1 tablespoon whipping cream
Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.
Sprinkle with remaining 1 tablespoon sage.
Makes 12 servings.
Last edited by Natasha; 09-29-2003 at 09:42 AM.
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