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Receta Harvest Vegetable Bisque

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Raciónes: 4

Ingredientes

Cost per serving $1.97 view details

Direcciones

  1. Cut squash in half lengthwise; place squash, cut side down, in a 13x9x2 inch baking dish. Add in warm water to dish to a depth of 1/2 inch. Cover and bake at 350 degrees for 45 min or possibly till tender. Drain. (SQUASH CAN BE COOKED IN A MICROWAVE). Remove and throw away seeds. Scoop out and reserve pulp; throw away shells.
  2. Coat a large Dutch oven with spray; add in leeks and sweet red pepper. Saute/fry till tender. Stir in water and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 20-25 minutes. or possibly till vegetables are tender.
  3. Put reserved squash pulp and 2 c. vegetable mix in food processor.
  4. Process till smooth. Add in vegetable puree to remaining vegetable mix.
  5. Stir in lowfat sour cream and lowfat milk. Cook over med-low heat till thoroughly heated. Ladle bisque into individual bowls and garnish with chives.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 723g
Recipe makes 4 servings
Calories 308  
Calories from Fat 69 22%
Total Fat 7.92g 10%
Saturated Fat 3.66g 15%
Trans Fat 0.03g  
Cholesterol 17mg 6%
Sodium 116mg 5%
Potassium 1601mg 46%
Total Carbs 58.14g 16%
Dietary Fiber 11.2g 37%
Sugars 13.45g 9%
Protein 6.6g 11%
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