Root Vegetable Bisque
A hearty and healthy soup for a chilly evening. Enjoy with a hearty, locally-baked loaf from Wild Yeast, Little Wuesten, or Big River. Root vegetables are available from local producers well into the winter months, so, take this simple recipe with you into the long winter nights ahead. Recipe by Laurie & Frank, Co-op Owners.
- 1 Tbsp olive oil
- ½ onion, chopped
- 2 medium carrots, chopped
- 1 small fennel bulb, chopped
- 1 medium potato, chopped
- 1 medium turnip, chopped
- 3 ¼ cups water
- sea salt & pepper to taste
- ½” piece fresh ginger, peeled and grated
- ¾ cup milk
- 1 Tbsp butter
- 1 Tbsp flour
Instructions:
Heat oil in large saucepan; sauté onion, carrots, fennel, potato, turnip and ginger for 5 minutes then cover and cook on low heat for 15 minutes, stirring occasionally. Add water, salt & pepper and bring to a boil. Cover and simmer 20 minutes or until veggies are soft. Puree soup in blender until smooth. Add milk and gently reheat. In a small saucepan, melt butter; stir in flour and cook until thickened to make a roux, about 30 seconds. Add roux slowly to soup, stirring constantly. Cook until slightly thickened. Top each bowl with dill weed and crème fraiche, if desired.