. . : Golden Squash and Carrot Bisque Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Golden Squash and Carrot Bisque
Category Chicken
Total Hits 468
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

3 Med. yellow summer squash,

-sliced (3 cups) 2 Med. carrots, sliced (1 cup)

1 Med. onion, chopped (1/2

-cup) 1 cn (13 3/4-ounce) chicken broth

1/2 ts Salt

1 cn (13-ounce) (1 2/3 cups)

-evaporated milk Snipped parsley

In 2-quart saucepan combine sliced summer squash, carrots, onion, chicken broth, and salt. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 minutes or till carrots are just tender. Turn half the mixture into blender container or food processor, cover and blend till smooth. Pour into bowl; repeat with remaining mixture. Stir in evaporated milk. Cover and chill. Sprinkle with snipped parsley. Makes 6 servings. Microwave cooking directions: Use ingredients as listed above. In 2- quart nonmetal casserole combine squash, carrots, and onion; sprinkle with salt. Cook, covered with waxed paper, in countertop microwave oven on high power about 15 minutes or till vegetables are tender, stirring once. In blender container or food processor combine half the cooked vegetables and half the chicken broth; cover and blend till smooth. Turn into a bowl. Repeat with remaining vegetables and broth. Stir in the evaporated milk. Cover and chill. Sprinkle with parsley. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa

Render: 0.001 Sec ¦ By AhmBay