Winter Bisque with Crispy Sage & Shallots

• Vegetarian

• Produce

  • 2 cups Carrots
  • 1 tsp Rosemary, dried
  • 1 tbsp Sage, fresh
  • 18 Sage, small leaves
  • 1 Shallot
  • 3 cups Sweet potato
  • 2 cups Winter squash
  • 1 1/2 cup Yellow onion

• Canned Goods

  • 4 cups Vegetable broth

• Baking & Spices

  • 1 Pinch Salt
  • 1 tsp Sea salt, fine
  • 3/4 tsp White pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Bread & Baked Goods

  • 2 slices Whole wheat bread

Found on veganyackattack.com

Description

Directions

• Place sweet potato, squash, carrots, onion and cashews in a large soup pot, add vegetable broth, cover with lid and bring to a boil over medium heat. Cook for 25 minutes, or until vegetables are fork tender. In the last 5 minutes of boiling, stir in sage and rosemary.
• Once vegetables are fully cooked, use a blender to puree small batches of soup until very smooth. Return pureed soup to pot and season with white pepper and salt. Keep warm over low heat, until ready to serve.
• In a small saute pan over medium heat, warm olive oil. Once hot, add shallots and sage leaves to pan, frying them until shallots are golden brown. Carefully, remove shallots and sage leaves from oil, using a spoon, and place onto a paper towel.
• Pour half of the used olive oil into a small dish and save it for garnish.
• Return pan with the rest of the oil to stove over medium-low heat. Cut bread slices into 1/2 cubes, add to pan and toss in sage/shallot oil. Stir occasionally to toast cubes until golden brown, season with a light sprinkle of salt.
• To assemble, divide soup between 4 large bowls or 6 smaller bowls, top each one with a light drizzle of sage oil, a few croutons, sage leaves and crispy shallots. Lastly, crack black pepper over the top and serve!