Veggie Bisque with Maple Drizzle & Balsamic Prosciutto Crostini

Veggie Bisque with Maple Drizzle & Balsamic Prosciutto Crostini Recipe

Prep & cook time: 60 mins. (4 servings as a meal; 8 as a side dish)

YOUR LOCAL FRESH SHOPPING LIST:

For Bisque:

• 1 scoop (about 2 T.) Spitfire Gourmet Bougie Bouillon
• 8 cups Root Veggies (zucchini, squash, carrots, parsnips, celeriac, onion… any one or all work great)
• Chicken Stock (or broth)
• Pure Maple Syrup
• Cream Cheese
• Sherry Cooking Wine (found at any liquor store)

For Crostini:

• Italian Prosciutto (thin-sliced)
• 2 fresh Tomatoes
• Balsamic Vinegar (GOOD stuff – not balsamic glaze)
• Provolone Slices
• Hard Crostini (or a French loaf)

INSTRUCTIONS:

For Bisque:

1. Cut Root Veggies (no need to peel them) into large (approx. 2″) chunks (you’ll need 8 cups total). In a large soup pot, place veggies and cover them with Chicken Stock or broth. Cook until soft, and then place in the freezer (or let sit) to cool a bit.
2. Once lukewarm, transfer all to a blender, and blend until smooth.
   
   Gourmet Tip: Hold the lid down tight with a towel, as any heat will produce pressure!
3. Transfer back to the soup pot, and whisk in Cream Cheese, Sherry (cooking wine), and Spitfire Gourmet Bougie Bouillon. Cook until hot, stirring often.
4. Transfer to bowls, and drizzle each with Pure Maple Syrup.

FOR CROSTINI:

1. Drizzle Crostini with an excellent Balsamic, and top with a slice of Tomato, then Prosciutto, then Provolone.
2. Place under the broiler. Drizzle with more Balsamic before serving.