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.
The Globe and Mail -----
s billed as the richest carrot cake recipe ever.
Lightly grease
onstantly. Add the minced onion, carrot, celery and garlic. Sprinkle in
ake about 3 quarts.
Bisque:
In a large heavy
Saute carrot,celery,leek in a nonstick
ot to burn.
Remove bisque from heat. Blend small amounts
ay leaves and puree the bisque.
Season Alaskan Scallops with
he boil and continue the recipe.
he celery, bell pepper, onion, carrot and garlic in the butter
nd coconut milk in this recipe, you should be safe to
nd add them to the bisque last thing.
For added
ounds. Peel and cut the carrot into 1/2 inch pieces
Melt butter in medium saucepan over medium-high heat.
Add vegetables and saute until soft, about 8 minutes; do not brown.
Reduce heat to medium and add flour, whisking constantly until smooth.
Cook 5 minutes, whisking frequently.
Stir in parsley and seasonings.
Gradually add milk, stirring constantly.
Add Mareira, crab and salt to taste and simmer 15 to 20 minutes; do not boil.
If bisque is thicker than desired, stir in a little milk to thin; serve hot.
Combine carrot juice, chicken broth and squash.
Blend in blender until smooth.
In medium saucepan, combine blended mixture with ginger juice.
Combine cream and potato juice and add to soup mixture.
Heat just to boiling, then simmer until soup thickens, about 5 minutes.
Stir frequently.
Season with salt and white pepper to taste.
Garnish with chives or dill.
Serves 4.
Melt the butter in saucepan on low heat, don't burn the butter!
Mix in the flour.
Slowly stir in the milk.
Stir constantly over medium heat until thickened. (about 15 minutes or so).
Add pumpkin, mix and heat thoroughly.
Slowly add the cider and fully incorporate.
Sprinkle with some nutmeg to serve.
For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
Sweat leeks, carrot, celery, and garlic in oil in a Dutch oven or large pot over medium heat until carrot is soft, 8 minutes.
Add flour and cook for 1 minute.
Deglaze with wine, simmer until nearly evaporated, then stir in cream, milk, and clam juice.
Bring to a boil, stirring occasionally, then season with salt, pepper, and Tabasco.
Off heat, puree mixture with an immersion blender but a standard blender works well too.
Ladle soup into bowls.
Top each serving with 1/4 cup crabmeat; garnish with chives.
alt and pepper. Place the carrot, celery and onion quarters into
tiff, then fold gently into carrot mixture.
Grease your 10
In medium saucepan, heat ingredients.
Bring to boil; reduce heat.
Cover and simmer until carrots are tender.
Place in blender; process until smooth.
Melt butter over low heat.
Mince green onion, celery, and carrot in food processor, then add to the butter, cover& sweat until tender, approximately 5 minutes.
Whisk in flour and cook 2 minutes, stirring constantly.
Whisk in chicken broth and milk.
Bring to a boil, whisking often.
When it comes to just a boil, quickly stir in cream, seasonings, sherry and crabmeat.
Heat through, then serve.