With a FULL summer of planting, weeding, picking, and tending....
This Fall has been a great time to reap our Harvest!
I got this recipe from a childhood friend, Jodi.
She is a nutritionist, by profession.
Fabulous cook, by talent!
All the ingredients were from our garden.
Butternut Ham Bisque
2 T. Butter
1 Very Large sweet onion
1/2 tsp. dried rosemary (I used fresh)
2 cloves garlic, minced
5 c. butternut squash, peeled and diced.
1 c. potato, peeled and diced.
5 c. chicken stock
1 tsp. salt
black pepper to taste
1/2 c. Heavy Cream (*Or whole milk to "cut the fat." As she says)
***I used Cream***
1 1/2 c. Diced cooked Ham
Melt butter in a large saucepan. Stir in onion and rosemary. Partially cover and cook over medium heat for 10 minutes, stirring occasionally. Stir in the garlic and cook 1 more minute. Add squash, potatoes, chicken stock, and salt. Birng to a boil. Reduce heat and cover. Continue at a low boil for 20 minutes until veggies are very soft. Remove from heat. Using a slotted spoon remove veggies and 1. cup of the broth. Add to a food processor. Blend until smooth. Stir puree back into the remaining broth. Stir in pepper, cream and ham. Serves 6-8.
DELISH!
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