Gingered squash bisque with sage croutons - bon appetit
2 servings;
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | (or more) canned vegetable broth |
| 1 | pounds | Russet potatoes (about 2 large), peeled, finely chopped |
| 1 | pack | (12-oz) frozen cooked orange fleshed (winter) squash |
| 1 | teaspoon | Ground ginger |
| 2½ | tablespoon | Butter |
| 1 | large | Leek (white and pale green parts only), finely chopped |
| 1 | cup | Half and half |
| 2 | Slices whole wheat bread, cubed | |
| 1½ | teaspoon | Dried rubbed sage |
Directions
Combine 2½ C broth, potatoes, squash and ginger in heavy medium saucepan over medium-high heat. Cover and cook until potatoes are tender and squash is thawed, about 10 minutes. Transfer to processor and puree.
Meanwhile, melt 1 T butter in large saucepan over low heat. Add leek; cover pan. Cook until tender, stirring frequently, about 8 minutes.
Add vegetable puree and half and half to leek and simmer 2 minutes, thinning with additional broth, if desired. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.
Rewarm before continuing.)
Melt remaining 1 ½ T butter in heavy small skillet over medium heat. Add bread cubes and sage and saute until bread is toasted, about 3 minutes. Ladle soup into bowls. Sprinkle croutons over and serve.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>
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