This probably has to be be the leanest version of bisque made with reduced fat milk and very less butter. I make this for my son who is four and who still has some issues with “food of texture”. The creaminess of the soup and the slightly sweet tastes makes him down this without much grumbling.
Roasted: onion, garlic, butternut squash, cauliflower, carrot(2-3). Peel carrot, halve squash & onion. Don’t peel garlic or onion.
Homemade lamb stock – leek tops, bay leaves, thyme, ginger, pepper, chilies, toasted: cinnamon, all spice, cloves, mustard seeds, coriander seeds. Can add leftover wine at the end (but if you have more stock than you’re going to use, only add the wine to the portion you’re adding to soup, and cook off alcohol before mixing). Brown or roast the meat first. Use a tough cut that has a lot of bone/fat, I think I used upper shoulder. I didn’t measure the spices, so season to your own taste.
Sautéed leeks (3 small or 1 large) – wine, butter, cream, miso paste
I used about 10-12 oz cream and an entire bottle of wine for the whole recipe. You could probably use an entire 16 oz container of cream, but I used what I had and added more butter.
Purée all veggies and stock (strained). Clean the meat
Each bowl: lamb, drizzle lemon juice, good olive oil, sprinkle of black pepper, lil slice of soft truffle cheese, parsley. Serve with rustic crunchy bread.
Veggies take about an hour. Simmer the stock at least until the meat is falling off the bone. You can also remove the meat and throw the bones/fat back in for several more hours. Oven between 350-400

Ingredients:

• 2 Medium Zucchini, cut into thick slices
• 2-oz Orange Pumpkin, skin peeled and cut into big chunks
• 5 Medium Carrots, peeled and cut into thick sticks
• 10-12 Mini Red Bell Peppers or 3 Large Red Peppers
• 1 Large Yellow Onion, fine diced
• 2 Roma Tomatoes, fine diced
• 6-7 Small Garlic cloves
• 3 Dry Red Chili
• Cracked Pepper from the Pepper mill
• A handful of Cilantro or Parsley
• 1 Tbsp Butter
• 4-5 Cups Reduced Fat milk, slightly warmed
• 4 Tbsp Olive Oil
• Salt as needed

Procedure:

• Preheat the oven to 375 degrees F.

• Add the cut Zucchini, Pumpkin, Carrots and Red Bell Peppers into a large baking tray.

• Pour 2 tbsp of Oil and some cracked pepper. Don’t add salt.

• Roast for about 40-45 minutes.

• Let the roasted vegetable rest for a bit.

• In a deep stock pot, add the Olive Oil and saute garlic and red chilies.

• Add the onion and the butter. Saute until the onions until translucent.

• Add the chopped tomatoes and saute for a couple of minutes. Soon after, throw in the chopped cilantro.

• Transfer the cooled vegetables into the stock pot.

• Add the warmed milk and sprinkle a little salt.

• Using an immersion blender, puree the vegetable.

 

• Once it reaches the smooth bisque-like consistency, switch off the blender. Check for salt. Adjust if necessary. Add more milk if its too thick. Boil for 4-5 minutes.

• Ladle the soup into a bowl and enjoy it while its still warm with some crusty bread.

Makes 7-8 Servings.
Note:

• • MIL wanted some texture in her soup. So she boiled some Red lentils and dumped it into her soup bowl before consuming. It was a welcome twist that one can and should try! She still favors my Red Lentil Soup I made ages ago. Check it out as well..

Makes 4 Generous Servings.