MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Autumn Bisque
Categories: Vegetables, Herbs, Daiey, Citrus
Yield: 12 servings

1/4 Softened butter
2 ts Minced fresh chives
2 ts Minced fresh parsley
1/2 ts Grated lemon zest

MMMMM---------------------------BISQUE--------------------------------
2 tb Olive oil
2 lg Rutabagas; peeled, diced (9
- cups)
1 lg Celery root, peeled, diceed
- (3 cups)
3 md Leeks; white only, chopped
- (2 cups)
1 lg Carrot; diced
3 cl Garlic; minced
7 c Vegetable stock
2 ts Minced fresh thyme
1 1/2 ts Minced fresh rosemary
1 ts Salt
1/2 ts Coarse ground pepper
2 c Milk
2 tb Minced fresh chives

Mix first 4 ingredients. Using a melon baller or
1-teaspoon measuring spoon, shape mixture into 12 balls.
Freeze on a waxed paper-lined baking sheet until firm.
Transfer to a freezer container; freeze up to 2 months.

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.

Puree soup using an immersion blender. Or cool slightly
and puree in batches in a blender; return to pan. Stir
in milk; heat through. Removed herbed butter from
freezer 15 minutes before serving. Top servings with
chives and butter.

Merry Graham, Newhall, California

Makes 12 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Age and glasses of wine should never be counted.

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