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What Is A Bisque?
The “bisque” is originally a culinary French term for a creamy, smooth, and highly seasoned soup. It is taught that the name “Bisque” is derived from the Bay of Biscay, famous for seafood and crustaceans. The “bisque” is classically a coulis of crustaceans, usually, lobster, shrimp, or crab. Squash bisque is the typical creamy, healthy, delicious, and rich soup to warm your heart in winter. Serve as a side dish, on Thanksgiving or a Christmas table.
- 1 pound butternut squash, peeled, seeded, and cubed
- 1/2 cup pumpkin, cubes
- 1/2 cup onion, chopped
- 1/4 cup carrot, cubes
- 4 cups chicken or meat broth
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried, marjoram crushed (optional)
- 1 teaspoon cornstarch (optional)
- 2 tablespoons water
- Unshelled pumpkin seeds (optional)
- In a large covered pan or cast-iron casserole, cook together: the butternut squash, pumpkin, onion, carrot, three cups of chicken or meat broth, salt, black pepper, and marjoram.
- Over medium heat, bring the vegetables to boiling, simmer, uncovered, about 30 minutes.
- When the vegetables are tender and soft, remove the pan from heat, and let the ingredients cool down.
- Purée the soup into a blender or food processor, or use a hand blender, then pass through a chinois strainer.
- Put the soup back into the pan, dilute the cornstarch with 2 tablespoons water, then added it to the soup, with the remaining cup of broth, if necessary, to the desired consistency. Stir.
- Over low heat, add the heavy cream and butter, stir, and bring to the boil, for two minutes, then remove from heat
- Serve with croutons, and garnish with pumpkin seeds.
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