Recipe: Carrot Bisque, Curried Carrot Bisque

Carrot Bisque
Serving Size 8

5 slices bacon -- chopped
1 pound carrots -- peeled and chopped
6 green onions -- chopped
1 cup chopped mushrooms
3 stalks celery -- chopped
2 sprigs fresh thyme
1 bay leaf
4 cups chicken broth
1 cup water
1 cup heavy cream
salt and freshly ground pepper

In a stock pot over medium-high heat, saut bacon until crisp. Add carrots, green onions, mushrooms, and celery. Cook, uncovered, for 5 minutes. Add thyme, bay leaf, chicken broth, and water, bring to a boil. Reduce heat, cover and simmer for 50 minutes.

Remove bay leaf. Place soup in a food processor and process until smooth. Return mixture to pot over low heat. Add cream and salt and pepper to taste. Heat until warm.

Curried Carrot Bisque

2 tablespoons butter
1 lb carrot , peeled & sliced
2 leeks , washed and trimmed
1 teaspoon fresh ginger , Grated
2 cloves garlic , minced
1 teaspoon curry powder
2 teaspoons curry paste
4 cups chicken stock
1/4 cup whipping cream
salt & pepper , freshly ground
1/4 cup carrots , Grated

Heat butter over medium heat in pot. Stir in carrots, leeks, ginger, garlic and curry powder. Saute for about 5 minutes or until leeks soften slightly.

Pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25 minutes or until vegetables are tender.

Puree in a blender or food processor. Return to heat, add whipping cream, salt and pepper and simmer for 5 minutes. Garnish with grated carrot. Serves 4 to 6.

4 servings