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“This creamy and delicious butternut bisque is topped with a dollop of curried whipped cream. From a January 1987 issue of Bon Appetit in their "Cooking for Friends" section.”
READY IN:
1hr 25mins
YIELD:
20 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. For soup:.
  2. Cover salt pork with water in large saucepan; bring to boil.
  3. Reduce heat and simmer 5 minutes.
  4. Drain and rinse under cold water and pat dry.
  5. Transfer salt pork to heavy large pot and saute over medium heat until just beginning to color, about 7 minutes; reduce heat to low,.
  6. Add onions,celery, garlic and curry and cook until vegetables are tender, about 5 minutes.
  7. Add 4 quarts of water, squash,carrots,potatoes,bay leaves and thyme; bring to a boil.
  8. Reduce heat and simmer 1 hour; cool soup slightly.
  9. Remove salt pork and bay leaves; degrease soup.
  10. Puree in batches in blender or processor.
  11. Return to pot and stir in rum, lime juice and sugar.
  12. Season to taste with salt and pepper.
  13. Simmer 5 minutes and ladle into bowls.
  14. Garnish with parsley and a small dollop of curried whipped cream and serve immediately.
  15. For Whipped Cream:.
  16. Whip cream until soft peaks form.
  17. Place curry powder in small skillet and stir over low heat until slightly darkened, about 3 minutes; cool.
  18. Fold curry powder into whipped cream and season with salt.

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