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Recipe: Grill - Roasted Apple And Pumpkin Bisque
Similar Categories: Grill, Roasted, Apple, Pumpkin, Bisque
Serving Size : 10
2 Granny Smith apples -- unpeeled, halved,
and cored
1 celery rib -- diced
1 small onion -- diced
1 small carrot -- diced
1/2 cup butter - (1 stick)
1 quart apple cider
1 can pumpkin - (15 oz)
1 quart heavy cream
1 teaspoon ground nutmeg
1 1/2 teaspoons ground allspice
Salt -- to taste
Freshly-ground black pepper -- to taste
Place apple halves cut-side down on cooking grate. Grill about 10 to 15 mi
nutes until browned and skins pop slightly off and are easily removed, turn
ing once halfway through grilling time. Let cool, remove skins, and chop i
nto large pieces.
In a large saucepan, saute celery, onions, and carrots in butter for 10 m
inutes or until onion is translucent. Add apples and cider. Simmer 5 to 1
0 minutes, until vegetables are soft. Stir in pumpkin and cream. Return t
o a simmer. Stir in nutmeg and allspice.
Using a hand blender, puree until smooth (or strain solids, place in a bl
ender, puree, and add back to liquid). Heat through. Season with salt a
nd pepper to taste.
This recipe yields 10 to 12 servings.
2 Granny Smith apples -- unpeeled, halved,
and cored
1 celery rib -- diced
1 small onion -- diced
1 small carrot -- diced
1/2 cup butter - (1 stick)
1 quart apple cider
1 can pumpkin - (15 oz)
1 quart heavy cream
1 teaspoon ground nutmeg
1 1/2 teaspoons ground allspice
Salt -- to taste
Freshly-ground black pepper -- to taste
Place apple halves cut-side down on cooking grate. Grill about 10 to 15 mi
nutes until browned and skins pop slightly off and are easily removed, turn
ing once halfway through grilling time. Let cool, remove skins, and chop i
nto large pieces.
In a large saucepan, saute celery, onions, and carrots in butter for 10 m
inutes or until onion is translucent. Add apples and cider. Simmer 5 to 1
0 minutes, until vegetables are soft. Stir in pumpkin and cream. Return t
o a simmer. Stir in nutmeg and allspice.
Using a hand blender, puree until smooth (or strain solids, place in a bl
ender, puree, and add back to liquid). Heat through. Season with salt a
nd pepper to taste.
This recipe yields 10 to 12 servings.
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