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Roasted Vegetable Feta Bisque with Chili Olive Oil Recipe

Ingredients

  • 1 Fennel Bulb - cut in half - tops and core removed - sliced
  • 1 Leek - dark green leaves cut off - cut lengthwise - washed and sliced
  • 1/2 Red Onion - diced
  • 4 Carrots - sliced
  • 2 Small Purple Potatoes - cut into 1/2 inch cubes
  • 1 1/2 Lb. Small Butternut Squash - peeled - seeds removed - cut into 1/2 inch cubes
  • 6 Garlic Cloves - 2 thinly sliced - 4 minced
  • 1/3 Cup Dry White Wine - I used Sauvignon Blanc from New Zealand
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Vegetable Bouillon
  • 1 Cup Pecorino Cheese - finely shredded
  • 1 Teaspoon Fresh Thyme - leaves removed - minced
  • 1 1/2 Teaspoon Sea salt
  • 1/2 Teaspoon Black Pepper
  • 5 Cups Filtered Water
  • 1 1/2 Cups Half and Half - or to taste
  • 1 Tablespoon Lemon Juice - fresh squeezed

Feta

  • 8 to 10 oz. Feta - cut into 1/2 inch cubes - divided
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Dry White Wine
  • 1 Tablespoon Lemon Juice - fresh squeezed
  • 1 Teaspoon Fresh Thyme - leaves removed

Chili Olive Oil

  • 1 Cup Extra Virgin Olive Oil
  • 8 Dried Thai Chilies or Arbol Chilies

Garnish - optional

  • Save some of the roasted veggies for garnish
  • Pomegranate Seeds
  • Sprigs of Thyme

Instructions

Feta

  1. Cut the feta into 1/2 inch cubes and place into a shallow dish with a lid.
  2. In a small bowl, whisk together the oil, wine, lemon juice, and thyme.
  3. Pour over the feta and let sit for 30 minutes or refrigerate overnight.
  4. Vegetables
  5. Dice all the vegetables into pieces that are approximately the same size.
  6. Pile the vegetables and garlic into a baking dish so that the vegetables lie a few inches thick.
  7. In a small bowl, whisk together the oil, wine, thyme, lemon, salt and pepper.
  8. Add the pecorino, mix thoroughly and drizzle the oil and wine over the vegetables and stir well.
  9. Let sit for 30 minutes or refrigerate overnight. (Optional)

Bake

  1. Preheat the oven to 400 F. Position rack on the upper third of the oven.
  2. Place the dish in the oven and bake veggies for 30 minutes on the upper third rack.
  3. Take the dish out of the oven and stir really well then bake for 30 more minutes on the middle rack.
  4. Scoop some veggies to one side and sprinkle with some of the feta, then scoop the veggies over the feta and do the same on the other side.
  5. Or scoop out half the veggies leaving a layer and sprinkle with half the feta then scoop the veggies back evenly over the feta.
  6. Sprinkle on the remaining feta cubes and bake for 10 more minutes.

Thai Chili Olive Oil

  1. Add oil and chilies to a small pot.
  2. Turn the stove on in between low and medium-low and let simmer for 20 minutes.
  3. Remove from heat and let cool then pour into a jar.

Soup

  1. Puree the roasted vegetables in a food processor along with the water.
  2. Pour back into the pot and stir in the half and half. Garnish with chili oil, the reserved veggies and pomegranate seeds if using.