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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Carrot Ginger Bisque Recipe

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This recipe for Carrot Ginger Bisque is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 C Chopped Onion
2 T Butter
5 C Sliced Carrots
3 C Chicken Broth
2 T Grated Fresh Ginger
1/2 C Sherry
1 C Whipping Cream
1 t Salt
3 Finely sliced green onions
Directions:
Directions:
1. In a Dutch Oven, saute onions in butter until tender, about 5 minutes. Add carrots, stock, salt and ginger. Bring to boil.
2. Reduce heat, cover and simmer until carrots are tender, about 20 minutes.
3. Puree mixture in a blender. Return mixture to Dutch Oven, add brandy, bring to a simmer and cook 5 minutes.
4. Soup may be prepared to this point and refrigerated for up to 24 hours. Reheat before proceeding.
5. Add cream and re-heat to serving temperature. Season to taste with salt if needed.
6. Ladle into bowls and garnish with chopped green onions.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
This is a Vancouver Sun recipe. Jan and I made this to test it out and it was outstanding. We added a few croutons as garnish as well.

 

 

 

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