Pumpkin Bisque with Marsala and Bacon
 
Ingredients:
4 pieces Bacon
1/2 Onion, diced
3/4 cup dry Marsala
1 15-ounce can Pumpkin Puree
2 cups Chicken Broth
1 teaspoon Brown Sugar
1 Bay Leaf
1 teaspoon Thyme
Salt
1/4 teaspoon White Pepper
1-2 teaspoons Balsamic Vinegar
1 - 1 1/2 cups Milk
 
Note: With the understanding that the bisque will be sweeter, a sweet marsala may be substituted for the dry. If this substitution is made, omit the sugar and use only 1 teaspoon of balsamic vinegar.



Directions:
Fry bacon in pan until crisp. Remove to drain, reserving bacon drippings in pan. To drippings, add onion and cook until caramelized.
 
Deglaze pan with marsala, then add pumpkin, chicken broth, sugar, spices and balsamic vinegar. Simmer for about 15 minutes.
 
Puree pumpkin mixture using immersion blender or in batches using standard blender.
 
Return soup to heat and add milk to achieve desired consistency. Heat through and serve topped with crumbled bacon and a dollop crème fraîche.




Original recipe found at:
http://sourcreamandjam.wordpress.com/2009/10/29/not-your-neighbors-pumpkin/
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