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-   -   Roasted Root Vegi Bisque (http://www.discusscooking.com/forums/f56/roasted-root-vegi-bisque-87840.html)

taxlady 11-12-2013 01:51 PM

Roasted Root Vegi Bisque
 
I just made this for lunch. I licked the ladle. I ate too much, it was that good.

mixed root vegis (no beets, they overwhelm it)
garlic (leave the skin on the cloves)
some onion
a few hot peppers, seeded

Cut vegis in large chunks
toss with olive oil
line a couple of cookie sheets/jelly roll pans with foil
put carrots, peppers, garlic and any smaller pieces on one sheet and the bigger pieces on the other sheet
roast at 350F/175C for about 15-20 minutes
check on the vegis and take out the smaller piece tray if it is done
flip the vegis on the other tray and continue roasting another 10-20 minutes

The vegis should have some very dark bits

take the skins off the garlic cloves

put everything in a pot and almost cover with vegi stock and/or coconut milk (and water, if needed)

simmer for 10 minutes
puree with immersion blender or blender (be careful of hot spattering soup)
add more liquid if it is too thick
season with salt

purple.alien.giraffe 11-13-2013 12:01 AM

This sounds good! Maybe I'll have to do this one with Sprout for a lunch.

Cheryl J 11-13-2013 12:24 AM

Sounds good. I am so in soup mode these days. Thanks for the recipe taxlady. :yum:

taxlady 11-13-2013 08:24 AM

I hope you guys enjoy it. I have always used both vegi stock and coconut milk. If I didn't have a can of coconut milk, I would grate some creamed coconut into the soup. The coconut milk seems to add a lovely, creaminess to the soup.

Cheryl J 11-13-2013 01:28 PM

It sure does, taxlady...the first time I made a butternut squash soup with coconut milk, I thought I was in heaven. :ohmy::yum:

kadesma 11-14-2013 09:25 AM

Tax just saw your recipe it looks so tasty. I've been craving soup so thank you for one that will make me smile.
kades

taxlady 11-14-2013 11:31 PM

Quote:

Originally Posted by kadesma (Post 1319225)
Tax just saw your recipe it looks so tasty. I've been craving soup so thank you for one that will make me smile.
kades

I hope you like it as much as I do.

Mad Cook 03-17-2015 04:08 PM

Quote:

Originally Posted by taxlady (Post 1318848)
I just made this for lunch. I licked the ladle. I ate too much, it was that good.

mixed root vegis (no beets, they overwhelm it)
garlic (leave the skin on the cloves)
some onion
a few hot peppers, seeded

Cut vegis in large chunks
toss with olive oil
line a couple of cookie sheets/jelly roll pans with foil
put carrots, peppers, garlic and any smaller pieces on one sheet and the bigger pieces on the other sheet
roast at 350F/175C for about 15-20 minutes
check on the vegis and take out the smaller piece tray if it is done
flip the vegis on the other tray and continue roasting another 10-20 minutes

The vegis should have some very dark bits

take the skins off the garlic cloves

put everything in a pot and almost cover with vegi stock and/or coconut milk (and water, if needed)

simmer for 10 minutes
puree with immersion blender or blender (be careful of hot spattering soup)
add more liquid if it is too thick
season with salt

Thanks Taxi

taxlady 03-17-2015 05:02 PM

I have learned to be careful with the hot peppers. They burn easily, but a little char is okay. I only add one to the bisque to start with. They vary so much in heat that I only add more if the first doesn't make it as hot as I like. Until I figured that out, we had liquid fire a couple of times, using the same quantity of hot peppers as had been perfect on previous occasions.

jennyema 03-17-2015 05:23 PM

Looks delish!!


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