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Spring Bisque

Servings = 8 | Serving size =about 2 cups

This recipe can be multiplied by 2.

This recipe keeps well for about 3 – 4 days in the refrigerator.

1 tsp	extra virgin olive oil
2 medium	white onions (peeled and diced)
2 lbs	yellow squash (chopped)
1 lbs	carrots (peeled and shredded)
1/2 cups	white wine
1 quart	water
1 tsp	dried marjoram
1/2 tsp	salt
2 cups	2% milk

Heat the olive oil in a stock pot over medium heat. Place the onions in the pot and cook until translucent. Stir frequently and do not allow to brown.

Add the squash, carrots and wine and cook for about 5 minutes stirring frequently.

Add the water and white wine. Increase heat to high. Bring to a boil for about 2 minutes and then reduce the heat to medium-low and allow the vegetables to simmer.

Cook until the carrots are tender (about 25 to 30 minutes).

Use a stick blender to puree or puree in a blender in two to three cup batches adding part of the marjoram and salt to each batch.

Allow the soup to cool and then add the milk and stir to blend well. Chill at least 3 hours.

May be served hot or cold.

Nutrition Facts

Serving size: about 2 cups | Servings 8

Calories 108 | Calories from Fat 19

Amount Per Serving (% Daily Value)

Total Fat 2g (5%) | Saturated Fat 1g (5%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 5 mg (2 %) | Sodium 225 mg (9 %)

Total Carbohydrates 17g (6%) | Sugars 7g

Dietary Fiber 4g (17%) | Protein 4g

Vitamin A 195% | Vitamin C 26 % | Calcium 14% | Iron 5%

Vitamin K 8 mcg  | Potassium  587 mg | Magnesium  45 mg