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CSA Week 26: Winter Vegetable Bisque

December 17, 2010

Has anyone noticed a trend here?  I like soup in the winter.  All kinds of soup.  And so the collection of soup recipes continues.  As with many recipes before, this one is more of a template for technique rather than something you have to go out shopping for.  Whatever types of winter vegetables you fancy would work well.  I just used the ones I picked up from my last CSA share.

Vegetable Smorgasbord


  • 3 tbsp. butter
  • 1 head garlic (about 7 cloves) – you can reduce if you are a wimp about garlic…
  • 1 large kohlrabi, peeled and cubed
  • 1 large potato, peeled and cubed
  • 2 medium watermelon radishes, peeled and cubed
  • 1 medium rutabaga, peeled and cubed
  • 1 bunches of broccoli, florets trimmed off and stem peeled and chopped
  • 4 cups stock and/or water
  • 2 tbsp. corn starch
  • 1 tbsp. red wine vinegar
  • 1-1/2 tsp. salt
  • 1 tsp. pepper
  • 1 cup whole milk

Interesting vegetable: watermelon radish

Melt butter in a large soup pot, and add garlic.  Saute for 1-2 minutes, then begin adding all of the other vegetables, tossing to coat with the butter.

Add stock or water, and bring to a boil.  Reduce to a simmer and cook until vegetables are soft.  Combine the corn starch with a few tablespoons of cold water, then add to the soup.

All of the veggies, ready to cook

Turn off the heat, add the remaining ingredients, and blend with an immersion blender.  Serve with croutons and hot sauce!

The finished soup

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