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Recipe: Autumn Vegetable Bisque with Crispy Prosciutto

This gorgeous golden orange soup is filled with nourishing root vegetables. The garnish of crisped prosciutto is the perfect complement to their earthy flavor. Serve the soup with a hearty whole-grain roll and a fresh green salad.

Ingredients

Serves
8
  • 2 tablespoons Graisse de Canard Gold® or olive oil
  • 8 thin slices prosciutto, cut crosswise into 1/3-inch strips
  • 1 large onion, diced
  • 2 leeks, trimmed, white and pale green parts thinly sliced
  • 2 ribs celery, thinly sliced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • Salt and ground black pepper
  • 1 rutabaga, peeled and cut in 1-inch dice
  • 1 large turnip, peeled and cut in 1-inch dice
  • 2 large carrots, peeled and cut in 1-inch dice
  • 1 large (or 2 medium) parsnip, peeled and cut in 1-inch dice
  • 3 ounces Glace de Poulet Gold® or Veggie-Stock Gold® dissolved in 8 cups hot water

Methods/steps

  1. Heat the Graisse de Canard Gold® in a soup pot over medium-high heat. Add the prosciutto and sauté until it is crisp, about 4 minutes. Transfer the prosciutto to paper towels to drain.
  2. Add the onions, leeks, celery, garlic, and bay leaves to pot and season with 1 teaspoon each of salt and pepper. Cook over medium heat, stirring occasionally, about 10 minutes, until the vegetables have softened but not browned.
  3. Add the rutabaga, turnip, carrots, parsnips and diluted Glace de Poulet Gold® or Veggie-Stock Gold® to the pot. Bring the liquid to a simmer over high heat, then reduce the heat to low and cover, partially vented. Simmer for 30-45 minutes, until the root vegetables are fork tender. Turn off the heat and remove the bay leaves.
  4. Working in batches, purée the soup in a blender until smooth.  Return the soup to the pot and heat until warmed through, seasoning with additional salt and pepper if necessary. To serve, ladle the soup into warmed bowls and garnish with the reserved prosciutto.
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Classic French Stocks and Sauces