Sunshine Bisque

Name: Sunshine Bisque
Ingredients: 5 12 cups water; 2 chicken stock cubes or 2 vegetable bouillon cubes; 12 cup split peas; 12 cup brown rice; 1 12 tablespoons butter; 1 -1 12 teaspoon Madras curry powder (depending on spice tolerance); 13 cup minced onion (1 small); 2 garlic cloves, chopped; 6 -8 leaves fresh sage; 1 12 cups yellow squash, peeled and cubed; 1 12 cups sweet potatoes, peeled and cubed; 1 12-2 cups buttermilk; 1 12 tablespoons honey (or to taste)

13 ingredients

4 steps

Ingredients

5 12 cups water
2 chicken stock cubes or 2 vegetable bouillon cubes
12 cup split peas
12 cup brown rice
1 12 tablespoons butter
1 -1 12 teaspoon Madras curry powder (depending on spice tolerance)
13 cup minced onion (1 small)
2 garlic cloves, chopped
6 -8 leaves fresh sage
1 12 cups yellow squash, peeled and cubed
1 12 cups sweet potatoes, peeled and cubed
1 12-2 cups buttermilk
1 12 tablespoons honey (or to taste)

Directions

1

Bring water and stock cubes to the boil in medium saucepan; add brown rice, lower heat, cover and maintain at a slow boil; cook for 10 minutes; add split peas to boiling stock and cook 25 minutes longer.
2

Meanwhile, melt butter in small saucepan over medium-low heat and add curry powder, onion, garlic and sage; stir to blend and gently saute for 5 minutes; remove from heat; add 2 ladlefuls of the hot stock from the pea/rice mixture to the curry mixture to dissolve and pour back into larger pot; add squash and sweet potatoes and boil gently for 15 minutes longer, or until the vegetables are tender.
3

Transfer cooked soup to a blender and puree, or use an immersion blender (if you like more texture in your soup, skip the pureeing- except for the sage, puree that or you'll get a mouthful of it); gently stir in 1 1/2 cups of buttermilk and the honey; adjust seasoning to taste and enjoy!
4

Note: This soup thickens as it cools; if you will be eating it cool or at room temperature and it is too thick, dilute soup with more stock or buttermilk.