I mentioned it yesterday with the announcement of our latest giveaway, the 1,001 Best Slow Cooker Recipe cookbook. I promised you all a sneak peak at a recipe from the book, which I cooked over the weekend. Some might see this recipe and think it an odd choice, especially with such plethora of recipes to choose from. But the fact that it was so different and unconventional an idea was exactly why I wanted to make it.
There are a ton of slow cooker recipes for soups, stews and maybe even some bisques. But I’ve never come across one using just a combo of broccoli, cauliflower and potato, that’s pretty much all that’s in it. It’s budget-friendly, healthy, easy, and a great way to get vegetables into your meal in a different way. Plus, it tastes amazing, I mean seriously good.
The funny thing is this bisque doesn’t exactly look amazing when it’s done, just like a split pea soup, the sort of muted green color isn’t always appealing at first sight. But there’s a reason they say don’t judge a book by it’s cover. The flavors that come out in this simple recipe are perfect.
This bisque was part of the First Course Soups section you can find in the book, and it’s perfectly suited as a first course. Though I also think it would make a great light light lunch or just pair it alongside your main entree.
So here you go, check out my little adventure into bisque making below; and don’t forget to enter to win your chance at winning this fabulous book!
Herbed Broccoli-Cauliflower Bisque
Cook time: 4 to 5 hours
- 3 cups chicken stock or chicken broth
- 2 medium stalks broccoli, coarsely chopped
- 1/2 small head cauliflower, coarsely chopped
- 1 1/2 cups peeled coarsely chopped potatoes
- 1 cup thinly sliced green onions
- 1 tablespoon dried basil leaves
- 1 cup of whole milk (note: I made mine with fat-free organic milk and it tasted great)
- salt and pepper, to taste
Chop all vegetables as indicated above, adding to the slow cooker as you go.
I started with the cauliflower, but I had to keep from eating it, I love raw cauliflower.
Prepare to get a little messy, broccoli tends to go all over the place.
I used red potatoes, but I think white or baking potatoes would be fine as well.
Last step, green onions, I never am able to slice them that thin, but I find it really doesn’t matter that much.
Now combine all ingredients, except milk, salt and pepper, in the slow cooker.
I started with the broccoli, such a pretty color…
This is how it should look, here’s the before:
Cover and cook on high for 4 to 5 hours.
Now this is how it should look after it’s fully cooked:
Finally, process the soup with 1 cup of milk in a food processor or blender until smooth.
Put bisque back into slow cooker to keep warm before serving.
Season to taste with salt and pepper.
Note: I also added a little shredded cheddar cheese on top for the perfect finish.
If all goes as planned this is what you should end up with. Yum!
I hoped you enjoyed this little recipe peak. Good luck to all of you participating in the giveaway!
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