Sunshine Bisque

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This sunshine-yellow soup made with yellow squash and sweet potato delivers maximum flavor without a lot of fat. Good-for-you ingredients all come together in a soup that is as good cold as it is hot -- making it ideal for enjoying over the hot summer months. Developed for the rsc 2004 cooking contest.

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Steps

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Bring water and stock cubes to the boil in medium saucepan.

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Add brown rice , lower heat , cover and maintain at a slow boil.

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Cook for 10 minutes.

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Add split peas to boiling stock and cook 25 minutes longer.

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Meanwhile , melt butter in small saucepan over medium-low heat and add curry powder , onion , garlic and sage.

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Stir to blend and gently saut for 5 minutes.

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Remove from heat.

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Add 2 ladlefuls of the hot stock from the pea / rice mixture to the curry mixture to dissolve and pour back into larger pot.

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Add squash and sweet potatoes and boil gently for 15 minutes longer , or until the vegetables are tender.

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Transfer cooked soup to a blender and puree , or use an immersion blender.

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Gently stir in 1 cups of buttermilk and the honey.

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Adjust seasoning to taste and enjoy !.

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Ingredients

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water, chicken stock cubes, split peas, brown rice, butter, madras curry powder, onion, garlic cloves, fresh sage, yellow squash, sweet potatoes, buttermilk, honey