Charred Carrot Bisque

Ingredients

Yield:

6

• Soup

  • 1 pound carrots peeled and cut in 2 lengthwise
  • 200g butter
  • 300g diced red onion
  • 60g chopped garlic
  • 1L vegetable stock
  • 1 cup whole milk
  • Salt and pepper to taste

• Dill Cream

  • 3 Tablespoons chopped dill
  • 5 Tablespoons whipped heavy cream to very soft peaks
  • 2 Tablespoons sour cream
  • Salt and pepper to taste

Preparation

Difficulty:

Easy

Time:

30 Minutes

Total Time:

 

1. Soup

   1. Place carrots on a hot grill and gently char the outsides (black is ok). Then cut into 1 inch chunks and set aside. In a medium size sauce pan place the butter, onions and garlic and sweat over a medium heat until the onions are translucent.
   2. Add the carrots and season lightly. Continue to cook for 5 more minutes before adding the stock.
   3. Once the stock comes to a boil check the doneness of the carrots. They should be cooked through but not overdone.
   4. Place contents in a heat proof blender or use a handheld stick blender and puree until smooth.
   5. Finish with a bit of milk and salt and pepper. Enjoy!

2. Dill Cream

   1. Mix all ingredients together.

3. Garnish

   1. Garnish with dill sprigs and watercress leaves along with some smoked pine nuts. Drizzle with your favorite extra virgin olive oil to finish.