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
|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.
|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.
|Carrot, Bruniose blanched as needed|
|Chopped & rinsed parsley as needed|
Add the blanched carrot & parsley as a garniture
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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