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Potiron Bisque

By The Canadian Living Test Kitchen

Tested till perfect

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Potiron Bisque

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 57
pro 1 g
total fat 1 g
sat. fat 0 g
carb 13 g
fibre 2 g
chol 0 mg
sodium 398 mg
% RDI: -
calcium 3
iron 4
vit A 91
vit C 22
folate 7

More great recipes from this menu:

At the restaurant, an oval of mascarpone cheese, a drizzle of maple syrup and a pea tendril show off this velvety purée. Potiron is a French pumpkin with a deep orange flesh; a dense squash, such as butternut, is a good substitute.

Ingredients

  • 4 cups vegetable stock
  • 1 small onion, chopped
  • 1 carrot, diced
  • 3 cups diced peeled potiron or butternut squashes
  • 1 sweet potato, peeled and diced
  • 1/4 orange
  • 2 bay leaves
  • 1 stick cinnamon
  • 1/4 tsp salt

Preparation

In Dutch oven, bring stock, onion, carrot, squash, sweet potato, orange, bay leaves, cinnamon stick and salt to boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes. Remove from heat; let stand for 1 hour.

Discard orange, bay leaves and cinnamon stick. In batches in blender or food processor, purée soup until smooth; strain if desired. (Make-ahead: Refrigerate in airtight container for up to 3 days; reheat until steaming.)

Source : Canadian Living Magazine: October 2004

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