Autumn Bisque

Name: Autumn Bisque
Ingredients: 1/4 cup dairy-free spreadable margarine; 2 teaspoons minced fresh chives; 2 teaspoons minced fresh parsley; 1/2 teaspoon grated lemon zest; 2 tablespoons olive oil; 2 large rutabagas, peeled and cubed (about 9 cups); 1 large celery root, peeled and cubed (about 3 cups); 3 medium leeks (white portion only), chopped (about 2 cups); 1 large carrot, cubed (about 2/3 cup); 3 garlic cloves, minced; 7 cups vegetable stock; 2 teaspoons minced fresh thyme; 1-1/2 teaspoons minced fresh rosemary; 1 teaspoon salt; 1/2 teaspoon coarsely ground pepper; 2 cups almond milk; 2 tablespoons minced fresh chives

17 ingredients

4 steps

Ingredients

1/4 cup dairy-free spreadable margarine
2 teaspoons minced fresh chives
2 teaspoons minced fresh parsley
1/2 teaspoon grated lemon zest
2 tablespoons olive oil
2 large rutabagas, peeled and cubed (about 9 cups)
1 large celery root, peeled and cubed (about 3 cups)
3 medium leeks (white portion only), chopped (about 2 cups)
1 large carrot, cubed (about 2/3 cup)
3 garlic cloves, minced
7 cups vegetable stock
2 teaspoons minced fresh thyme
1-1/2 teaspoons minced fresh rosemary
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 cups almond milk
2 tablespoons minced fresh chives

Directions

1

Mix first 4 ingredients. Using a melon baller or 1-teaspoon measuring spoon, shape mixture into 12 balls. Freeze on a waxed paper-lined
2

until firm. Transfer to a freezer container; freeze up to 2 months.
3

In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot for 8 minutes. Add garlic; cook and stir for 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 30-35 minutes.
4

Puree soup using an immersion blender, or cool slightly and puree in batches in a blender; return to pan. Stir in milk; heat through. Top servings with chives and herbed margarine.