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Carrot-Curry Bisque with Cumin Croutons




Source of Recipe


The Quiet Man


List of Ingredients




1 lb. carrots peeled and cut into large dice
1 lb. potatoes peeled and cut into large dice
1 medium onion, peeled and diced large
1 qt. chicken stock (canned O.K.)
1 qt. water
1/2 lb. unsalted butter
2 tablespoon curry spice
1 tablespoon cumin spice
2 oz. bourbon whiskey
Salt, White Pepper
1/2 cup honey
6 slices of white bread with crust removed and cut into small dice
1 tablespoon sugar
1/4 cup vegetable oil



Recipe



Place carrots, potatoes and onions in large enough pot to hold vegetables, stock and water.
Cook on stove top until vegetables and soft and tender.
Puree all contents from pot into food processor.
Strain into pot again, add butter, curry, whiskey, salt, white pepper.
Add a little water if soup is too thick. Swirl in unsalted butter and honey.
Toss diced white bread, sugar, cumin and vegetable oil to coat well.
Bake on tray in 350º oven until golden brown.
Serve piping hot topped with croutons.