Orange Root Vegetable Bisque Food

ROOT VEGGIE BISQUE

Steps:

• Pierce the rutabaga, turnip, sweet potato, parsnips, and beet with a fork. Place all vegetables in a large, microwaveable bowl. Cover with plastic wrap and microwave for 10-12 minutes, or until each of the veggies are soft to the touch.
• Cut peels off of each of the veggies; discard. Place half of peeled vegetables in a large blender with half of vegetable broth and cream. Blend until smooth and completely pureed. Pour mixture into medium saucepan. Repeat with remaining vegetables, broth and cream.
• Heat over medium-high heat, stirring frequently, until steaming and hot. Serve topped with sour cream and bacon bits.

ROASTED VEGETABLE BISQUE

Steps:

• Preheat the oven to 450F
• Place parchment paper on a rimmed baking sheet.
• Chop the veggies to similar sizes, peel veggies, if needed. I used 1/2 large red onion, 1 large zucchini, 1 large yellow squash, 2 carrots, 1 parsnip, 1/2 yellow beet, 2 cups frozen butternut squash
• Add the oil and toss the veggies in the oil, coating them lightly.
• Roast at 450 in the oven for 30 minutes
• Add the roasted veggies to the blender (affiliate link). Be careful they are hot. Add the vegetable broth and blend until smooth
• Add the spices and Kite Hill Chive cream cheese. Blend until smooth
• Optional: Serve with additional cream cheese to stir in.

ROASTED ROOT VEGETABLE BISQUE

Steps:

• Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer.
• Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside.
• In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.

SMOKY & SPICY VEGETABLE BISQUE

Steps:

• Line a 15x10x1-in. baking pan with foil and coat the foil with cooking spray. Place the onions, tomatoes, red pepper and garlic in pan. Drizzle with oil and toss to coat., Bake, uncovered, at 425° for 40-45 minutes or until tender and browned, stirring occasionally., In a large saucepan, combine the broth, half-and-half, chopped basil, chipotle pepper, pepper, salt and roasted vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; heat through. Garnish with basil leaves if desired.

HERBED ROOT VEGETABLES

Steps:

• Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
• To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

ORANGE ROOT VEGETABLE BISQUE

Steps:

• Heat the butter in a large pan and gently cook the onion until soft but not brown.
• Stir in the cumin and coriander then add the carrots and stir until the carrots are coated in the butter.
• Add the stock, bring to a simmer and cook gently for 15-20 minutes or until the carrots are very tender.
• Blend the soup until smooth then pass it through a fine sieves into a clean pan. Add the creme fraiche, season to taste with salt and pepper and gently reheat.
• Pour into cups or warmed bowl, add a little chilli sauce and serve immediately.