Sunshine Bisque
photo by justcallmetoni
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 5 1⁄2 cups water
- 2 chicken stock cubes or 2 vegetable bouillon cubes
- 1⁄2 cup split peas
- 1⁄2 cup brown rice
- 1 1⁄2 tablespoons butter
- 1 - 1 1⁄2 teaspoon Madras curry powder (depending on spice tolerance)
- 1⁄3 cup minced onion (1 small)
- 2 garlic cloves, chopped
- 6 -8 leaves fresh sage
- 1 1⁄2 cups yellow squash, peeled and cubed
- 1 1⁄2 cups sweet potatoes, peeled and cubed
- 1 1⁄2 - 2 cups buttermilk
- 1 1⁄2 tablespoons honey (or to taste)
directions
- Bring water and stock cubes to the boil in medium saucepan; add brown rice, lower heat, cover and maintain at a slow boil; cook for 10 minutes; add split peas to boiling stock and cook 25 minutes longer.
- Meanwhile, melt butter in small saucepan over medium-low heat and add curry powder, onion, garlic and sage; stir to blend and gently sauté for 5 minutes; remove from heat; add 2 ladlefuls of the hot stock from the pea/rice mixture to the curry mixture to dissolve and pour back into larger pot; add squash and sweet potatoes and boil gently for 15 minutes longer, or until the vegetables are tender.
- Transfer cooked soup to a blender and puree, or use an immersion blender (if you like more texture in your soup, skip the pureeing- except for the sage, puree that or you'll get a mouthful of it); gently stir in 1 ½ cups of buttermilk and the honey; adjust seasoning to taste and enjoy!
- Note: This soup thickens as it cools; if you will be eating it cool or at room temperature and it is too thick, dilute soup with more stock or buttermilk.
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Reviews
-
I really loved this one for it's light, simple and clean flavors. I used yellow split peas to maintain the golden color imparted by the squash and sweet potato. My only change was that I used olive oil in place of the butter and less than specified, typical for my cooking. Could not decide if I wanted it smoth or chunky so I processed 2/3 very smooth and left bits in the last third. Think for the cold I would have prefered all smooth, but like having a little texture in the hot soup.
Tweaks
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I really loved this one for it's light, simple and clean flavors. I used yellow split peas to maintain the golden color imparted by the squash and sweet potato. My only change was that I used olive oil in place of the butter and less than specified, typical for my cooking. Could not decide if I wanted it smoth or chunky so I processed 2/3 very smooth and left bits in the last third. Think for the cold I would have prefered all smooth, but like having a little texture in the hot soup.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.