Thursday, October 19, 2006

autumn bisque

This one comes from my afternoon at the restaurant on Wednesday, making the best of what we had around. You can read the post that goes with this recipe here.

1/2 pound of bacon, cut into small pieces
2 T olive oil
1 onion, chopped
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
2 Granny Smith apples, peeled, cored, and chopped
1 onion, chopped
1 piece chorizo sausage (or the sausage of your choosing)
4 cups chicken broth
2 cups light cream
cayenne pepper
Cook bacon in the bottom of the stock pot you plan to use. Once it has begun to brown, add the olive oil and the onion. When they begin to become transluscent, add the rest of the vegetables and the chorizo and cook on medium high heat for about five minutes. Add chicken broth and bring to a boil. Continue cooking untl vegetables are nice and soft. Puree the mixture, and add cream. Add seasonings and let the soup simmer for at least a half an hour.

I served it with juilenned apples on top.