Autumn Bisque~
This soup is layered with flavor and instantly became one of my favorites. The turnip is the secret ingredient which pulls all the other flavors together.
  • ¼ pound of bacon
  • 1 tablespoon canola
  • 1 large onion*, rough chopped
  • 1½ pound butternut squash*, peeled, chopped
  • ½ pound rutabaga*, peeled, chopped
  • 1 large sweet potato*, peeled and chopped
  • 6 sage leaves*, fresh
  • 6 cups water, chicken or vegetable stock*
  • 1 cup heavy cream*
  • Salt and pepper to taste
  1. In soup pot, cook bacon in canola until crisp. Remove bacon and add onion. Cook until soft but not browned.
  2. Add vegetables; stir until coated with bacon fat. Add stock and bring to a boil.
  3. Add bacon and sage and season with salt and pepper. Cook until vegetables are tender.
  4. Using an immersion blender, puree soup leaving it slightly chunky or smooth if you prefer. Add cream to taste.

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