Fat free vegetable bisque a satisfying dish

By Jim Bailey
theyankeechef.blogspot.com

Ever think you would find a delicious, fat free bisque? This appetizing soup is just as creamy as any cream-based soups and one that will leave you just as satisfied.

The slightly sweet taste of caramel in the evaporated milk lends perfectly with the natural sugars in the vegetables. If you want that added nuance of butter as usually found in bisques, simply add 2 tablespoons with the milk at the end.

1/2 pound fresh green beans, snipped
1 small green bell pepper, seeded and diced
1/2 cup thinly sliced carrot
1 potato, peeled and roughly chopped
3 cups fat free chicken or vegetable broth
Salt and black pepper to taste
1/2 teaspoon dried dill
1/2 teaspoon paprika
1/2 cup evaporated skim (fat free) milk

Cut green beans into 2-inch segments and place in a large saucepan with all ingredients except milk.

Bring to a boil over medium heat, reduce to low and simmer 10 to 12 minutes, or until vegetables are tender.

Remove soup, in batches if needed, to a food processor or blender and puree on high until as smooth as possible. Return to saucepan, add milk and bring to scalding over medium heat. Remove to serve immediately.  Enough for 4 servings
Schiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.