Potiron Bisque
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.
Servings: 8
Ingredients:
| 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% |
-
4 cups (1 L) vegetable stock
1 small onion, chopped
1 carrot, diced
3 cups (750 mL) diced peeled potiron or butternut squash
1 sweet potato, peeled and diced
Quarter orange
2 bay leaves
1 stick cinnamon
1/4 tsp (1 mL) 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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