Receta Harvest Vegetable Bisque
Raciónes: 4
Ingredientes
- 2 lb butternut squash
- 1 tsp oil
- 2 c. leek sliced thin
- 1 c. sweet red peppers minced
- 4 c. water
- 3 c. carrot diced
- 3 c. potato diced
- 1 1/2 c. parsnips diced
- 1 Tbsp. chicken flavored bouillon granules
- 1 Tbsp. parsley minced
- 1 tsp thyme minced
- 1/4 tsp pepper
- 1/2 c. low-fat lowfat sour cream
- 1/2 c. skim lowfat milk chives optional
Direcciones
- 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.
- 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.
- Put reserved squash pulp and 2 c. vegetable mix in food processor.
- Process till smooth. Add in vegetable puree to remaining vegetable mix.
- 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% |