CARROT GINGER BISQUE

By jarren

Ingredients

• 1 1/2 cups chopped onions
• 2 tbsp butter
• 5 cups sliced carrots
• 6 cups chicken stock
• 2 tbsp grated fresh ginger
• 1/2 cup brandy
• 1 cup whipping cream
• Salt
• Thinly sliced green onion

Details

Servings 8

Preparation

Step 1

In a Dutch oven, saute onions in butter until tender, about 5 minutes. Add carrots, stock and ginger. Bring to a boil. Reduce heat, cover and simmer until carrots are tender, about 20 minutes. Puree mixture in batches in a blender. Return soup to Dutch oven and add brandy. Bring to a simmer and cook 5 minutes. Soup may be prepared to this point and refrigerated for up to 24 hours. Reheat before proceeding. Add cream and heat to serving temperature. Season to taste with salt. Ladle into bowls and garnish with green onion.