Recipe for cooking orange bisque

Soups for Salads :: Chowders and Bisques

Orange Bisque

Posted by FootsieBear at recipegoldmine.com April 28, 2001

This soup not only looks orange, it tastes orange.

3 C. chicken or vegetable broth, divided
1 lrg. onion, diced
2 tsp. ground ginger (or 1 Tbsp. minced fresh ginger)
1 (15 oz.) can sliced or diced carrots, drained
1 (16 oz.) can cut sweet potatoes in light syrup, drained
1 C. orange juice
Shredded peel of 1 lrg. orange
Salt and pepper to taste
Low-fat sour cream or plain yogurt to garnish
Thinly sliced green onions for garnish

In a lrg. saucepan, Mix together 1 C. of the broth with onion and ginger. Cover and cook over med. heat for 5 min. or until onion is tender.

In a food processor or blender, puree the onion-ginger mixture with carrots, sweet potatoes and orange juice.

When smooth, return to the saucepan and stir in orange peel and as much broth as necessary to achieve the desired consistency. Season with salt and pepper.

Reheat if desired to serve hot, or refrigerate to serve cold. Top with a dollop of sour cream or yogurt and sprinkle with sliced green onions. Yield: 8 C.. Prep time: 25 min.

Variation: To use fresh vegetables, cook 3 med. carrots, scraped, sliced or chopped, and 3 med. sweet potatoes, peeled and cut into pieces. When tender, use in place of the canned vegetables.

NOTE: If using fresh ginger, peel a portion and mince enough for this recipe from the peeled portion. Wrap the remaining ginger in a plastic bag, then foil (or put in a freezer plastic bag) and store in freezer to grate off more as needed from the frozen state. Otherwise, refrigerated ginger lasts only about a week.