Creamy Carrot Soup

Carrot Bisque - pic

Recipe provided by Chef Crusco Catering in Austin, TX.

Ingredients

  • 2 tbsps. EVOO & 2 tbsps. Butter (unsalted)
  • 5 Shallots – peeled and roughly chopped
  • 3 Celery ribs – peeled and roughly chopped
  • 2 cloves garlic – finely minced
  • 10 Carrots – peeled and roughly chopped
  • Salt & Fresh Pepper – to taste
  • 1 tbsp. Fresh Coriander
  • 1/4 cup White wine
  • 3-4 cups Chicken Stock (Vegetable stock can be used too)
  • 6 Sprigs Fresh Thyme
  • 6 sprigs Fresh Parsley
  • 3 Bay Leaves
  • Heavy Cream and Chives – for garnish

Directions

  1. Add the oil and butter to a large pot on med-high heat. Add the shallots and cook for 3-4 minutes until they take on some color. Add the celery, garlic and carrots. Season with salt/pepper/coriander and cook for 8-10 minutes.
  2. Deglaze the pot with white wine and cook for a couple of minutes to cook the alcohol off. Immediately add the stock and herbs.
  3. Bring the pot to a boil and then turn heat to med-low so it is gently simmering. Cook for 15-20 minutes. Remove the herbs and add all the ingredients to a blender and blend until smooth.
  4. Place the pureed soup back into the pot on med heat. Taste and reseason if needed. To serve, ladle into a bowl and garnish with heavy cream and fresh chives. Enjoy!