The Butternut Bisque recipe is lost to antiquity, but we presume this recipe’s results are good for more than just a butternut bisque.
- 5 onions large – rough chop
- 8 carrots medium – rough chop
- 5 cups celery chopped
- 1 handful leeks sliced
- 2 cups parsley roughly chopped
- 2 potatoes large
- 2½ gallons water
- 12 cloves garlic
- handful bay leaves
- 1 Tablespoon black pepper whole
- 1 Tablespoon ginger fresh, chopped
- 1 Tablespoon cloves whole
- 3 cinnamon whole sticks
- ⅓ cup soy sauce
Boil onions, carrots, celery, potatoes, leeks, and parsley until soft.
Add remaining ingredients. Salt and pepper to taste.
Boil, reduce, strain.
