Veggie Bisque Recipe
Kick & Creamy Veggie Bisque with Maple Drizzle (& Balsamic Prosciutto Crostini)
(Prep & cook time: 60 mins. Serves 6-8 as dinner, 10-12 as a side dish)
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Cut Root Veggies (no need to peel them) into large (approx. 2″) chunks (about 10 cups total… zucchini, squash, carrots, parsnips, celeriac, onion… any one or all work great). In a large soup pot, place veggies and cover them with Chicken Stock or broth. Cook until soft, and then place in the freezer (or let sit) to cool a bit. Once lukewarm, transfer to a blender, and blend until smooth. Gourmet Tip: Hold the lid down tight with a towel, as any heat will produce pressure! Transfer back to the soup pot, and whisk in 4 oz. Cream Cheese, 1 cup Sherry (cooking wine), and the Kick & Creamy™ packet. Cook until hot, stirring often. Transfer to bowls, and drizzle each with Pure Maple Syrup.
♦ Make it a full meal… Serve with Crostini drizzled with an excellent Balsamic, and topped with a slice of Tomato, then Prosciutto, then Mozzarella, and placed under the broiler. (Drizzle with more Balsamic before serving, of course 😉