Carrot Bisque - Recipe - CookingDistrict.com
Public Recipes

Carrot Bisque

A viscous soup thickened with rice, various stocks can be used, but vegetable stock works best. This version becomes a great Vegan soup.
Primary Method: Simmering
Prep Time:
40 minutes
Portion Size:
8 oz
Portions:
8-10
Step 1
4 cup Carrots, scrubbed, small dice • Rough Chop
1/2 cup Onion, small dice
1 cup Celery, small dice
1/4 cup Olive oil
1 cup Rice - white - medium-grain • Left over will work also
Sweat, carrot, onion & celery in olive oil till soft, take care not to allow any color.

Incorporate rice, stir well.
Step 2
6 cup Vegetable stock • hot
1 tsp Thyme - fresh
1/2 cup Roasted Red pepper
Salt & Pepper to taste
Bring to a boil, reduce heat, add thyme and simmer till rice is cooked, adjust seasonings, add roasted red peppers if using.

Using a stick blender/immersion blender, puree soup till silky smooth, similar to a Veloute.
Step 3
Carrot, Bruniose blanched as needed
Chopped & rinsed parsley as needed
Add the blanched carrot & parsley as a garniture
Notes
Sub chicken stock if desired. 1/2 cup scalded cream works well with chicken stock. The roasted red pepper does double duty for this recipe, depth of flavor & intensifying the color.

If the finished Bisque seems to thick, add a small amount of hot stock
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