Email to Mand      

Creamy Carrot Bisque with Applewood Smoked Bacon

Source of Recipe

KUTV


List of Ingredients

2 lbs. peeled Carrots (cut into pieces)
1 small Spanish Onion (diced)
1 garlic clove (minced)
1 T Cider Vinegar
1/2 t. Nutmeg
1 T Butter
4-5 c. Vegetable broth (canned is fine)
1/2 c. Heavy Cream
Kosher Salt and White Pepper to taste
2 strips Bacon (cut into small pieces and crisped) (may be omited)
2T Toasted Pumpkin seeds (for garnish)
Creme’ Fraiche (sub Sour Cream) at room temp.



Recipe

In a heavy bottomed saucepan sauté onions and garlic until translucent. Add carrots, vinegar and Vegetable broth and bring to a simmer. Cook until carrots are very soft. Transfer to food processor, or use a hand blender and puree until smooth. With the blender running, slowly add the Cream. Check seasoning and adjust as necessary. Ladle into warm soup bowls and sprinkle with the Bacon and Pumpkin seeds. Finish by drizzling Creme Fraiche over top.