|Carrot Ginger Bisque|
2 TB butter, 1 TB olive oil, 1 cup diced onions, 1/2 cup diced celery are sweated down, then 2 TB minced garlic and 1/4 cup of minced* ginger are added. 30 seconds later...
Add 2 cups Chicken Stock, 1/2 tsp. Salt, 1/2 tsp. Ground White Pepper and 1 Bay Leaf.
Simmer with the cover on for 30-40 minutes, until the carrots are cooked through. Remove the bay leaf.
Process with an emulsion blender until smooth; add 1/4 cup heavy cream. Adjust for salt and pepper. Garnish each serving with sour cream and minced chives.
This made four one-cup servings. The original recipe called for much more chicken stock, salt and pepper to make a thinner soup (still four servings), but I prefer the intense flavor of this rich, gingery bisque.
*Speaking of ginger, the bits didn't break down during cooking and were present as small chunks which had to be chewed in the soup. The next time I made this, I cut a hand of ginger in half the long way, removed it after cooking, and chopped it in a food processor fitted with a blade. I strained that liquid back into the pot (pressing to remove all the juice from the pulp). Worked like a charm - no chunks!
Very yum - and the sour cream elevates it to the next level.