Name: Ratatouille Bisque
Prep time: 40 min
Cook time: 20 min
Ingredients: 3 tablespoons olive oil; 1 eggplant, peeled and coarsely chopped (3-1/2 cups); 1 zucchini, coarsely chopped (1 cup); 1 yellow summer squash, cubed (1 cup); 1 cup coarsely chopped leeks (white part only) or white onion; 1 red or yellow sweet pepper, coarsely chopped; 2 garlic, minced; ⅔ cup uncooked long grain rice; 3 tomatoes, quartered; 3 ounces chicken or vegetable broth; ½ cup dry white wine, chicken or vegetable broth; 1 tablespoon tomato paste; 1 ½ teaspoons fennel seeds; 1 ½ teaspoons kosher salt; ½ teaspoon coarsely ground black pepper; 1 cup whipping cream, half-and-half or light cream; ¼ cup snipped fresh basil; Goat Cheese Croutons (recipe follows)

Directions

Step 1
In a large saucepan or Dutch oven, heat oil over medium-high heat. Add eggplant, zucchini, summer squash, leeks, sweet pepper and garlic. Reduce heat to medium and cook for 10 minutes, stirring frequently. Stir in rice and tomatoes. Cook and stir for 3 minutes more. Stir in broth, wine, tomato paste, fennel seeds, salt and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until rice is tender. Remove from heat. Cool slightly.

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Step 2
Process mixture in 4 or 5 batches in a food processor or blender until almost smooth. Return mixture to saucepan. Stir in cream and basil. Heat through, but do not boil.

Step 3
To serve, ladle soup into shallow soup bowls. Top each with 2 Goat Cheese Croutons. Makes 8 to 10 side-dish servings.

Nutrition Facts (Ratatouille Bisque)

Per Serving:

343 calories; total fat 20g; saturated fat 10g; cholesterol 49mg; sodium 1119mg; carbohydrates 31g; fiber 4g; protein 8g; vitamin a 1846IU; vitamin c 45mg; calcium 91mg; iron 2mg.

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