Subj : Re: Mushroom Bisque
To : Ben Collver
From : Dave Drum
Date : Fri Mar 03 2023 07:13:00
-=> Ben Collver wrote to All <=-
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Mushroom Bisque
BC> Categories: Soups, Vegetarian
BC> Yield: 4 Servings
I quite like thick creamy soups. Many (most) of the ones I make feature
seafood. But, I have some that are veggie based.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Potato-Parsley Bisque
Categories: Soups, Potatoes, Herbs, Nuts, Citrus
Yield: 6 Servings
1 c Raw almonds or cashews
5 c Stock or bouillon
1 lb Red-skin potatoes; unpeeled,
- in 1/2" cubes
2 md Leeks; sliced, thoroughly
- washed
1 c Fine chopped fresh parsley
1 ts Fresh squeezed lemon juice
1 ts Fine sea salt
1/4 ts Fresh ground black pepper
Blanch the almonds in boiling water for 30 seconds.
Drain, and plunge almonds into cold water. Drain, and
squeeze the almonds between your fingertips to remove
the skins. Compost or discard the skins.
Put the blanched almonds and 1 cup of the vegetable
stock in a blender, and blend until smooth, about 1
minute.
In a large pot, combine the potatoes, leeks, and the
remaining 4 cups stock and bring to a simmer over
medium heat. Cover and boil until the potatoes are
tender, about 10 to 15 minutes.
Stir the blanched almond mixture, parsley, lemon juice,
salt, and pepper into the soup. Bring to a simmer and
cook, stirring often, until thickened, about 2 minutes.
Transfer the soup to a food processor and process, in
batches if necessary, until smooth. *
Serve immediately.
Source: May All Be Fed - by John Robbins (including
recipes by Jia Patton and Friends)
* UDD Tip: This is a good place for an immersion blender
which will avoid transfer messes, burnt fingers, etc.
Typed for you by Karen Mintzias
From:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... When I ask for directions, please don't use words like "east."
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