Ever think you could taste a delicious, fat-free bisque? This appetizing soup is just as creamy as any cream-based soups and one that will leave you feel 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.
Green Bean BisqueMakes 4 servings
Ingredients1/2 pound fresh green beans, snipped
1 small green bell pepper, seeded and diced
1/2 cup thinly sliced carrot1 potato, peeled and roughly chopped
3 cups fat free chicken or vegetable broth
Salt and black pepper to taste1/2 teaspoon dried dill
1/2 teaspoon paprika1/2 cup evaporated skim (fat free) milk
InstructionsCut 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 10-12 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.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. His first cookbook, “The Yankee Chef: Feel Good Food for Every Kitchen,” has been published by Schiffer Publishing of Atglen. The book is available through Schiffer, Amazon.com and Barnes & Noble. For a personally signed copy of, just email Bailey at theyankeechef@aol.com. He lives in Maine with his wife and four children.
