I was invited to a dinner party potluck last night, so I decided to try a new recipe. Butternut Bisque.I have some experience with soups full of vegetables and flavor, but I've never cooked a blended soup before. I've long been a fan of butternut squash soup, but didn't have a great recipe.
Here's where thanks to Linda comes in. She had her favorite cooking magazines transferred to my address, and didn't forward them when she moved to NYC. So, I am the lucky recipient of "Cooks Illustrated" "Saveur" and "Martha Stewart's Everyday Food". They're chock-full of great recipes, information on techniques, travelogues of trips to food producers and interviews with chefs and food providers.
My sister Linda is an expert of all things food. She graduated from The Culinary Institute of America in Hyde Park, New York in the 1980's but refuses to work as a chef. She is much more interested in other aspects of the food business, but is truly drawn toward writing. If you've read her blog (I link to it on the side) you understand why.
When Linda was here for a few months earlier this year, she also bought a stick blender. I've never owned one, and avoided making blended soups because I hated the idea of transferring hot, chunky soup into the food processor in batches to get the right consistency. I've had too many experiences of hot soup spilling out, and inconsistent creaminess. Viva La Stick Blender!!!!
You use it right in the pot, and the soup was wonderful. I selected a recipe from the Martha Stewart Everyday Food magazine that didn't use heavy cream. It used stock and half-and-half. No roux either. The base is onions (I used shallots) garlic, 3 T of butter and just for fun, I threw in some slivered fresh ginger.
It turned out great, and was very well received by the guests at the dinner party. No leftovers either!
Linda, it's not going to be easy getting that stick blender back.
