Carrot Bisque
Submitted by loreeadele
Velvety carrot bisque built on a base of crispy bacon, mushrooms, scallions, and fresh thyme, simmered in chicken broth and finished with heavy cream. Silky, savory, and deeply warming.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThis isn’t your average carrot soup. It starts with bacon crisped in the bottom of a stockpot, which lays down a smoky foundation that carries through every spoonful.
Carrots, scallions, mushrooms, and celery get sauteed in that rendered fat, then simmered with chicken broth and fresh thyme until everything is falling-apart soft.
A spin through the food processor turns it all into a smooth, velvety bisque, and a generous pour of heavy cream makes it rich and luxurious without being heavy.
It’s the kind of soup that warms you from the inside on a cold evening. Serve it with crusty bread for dunking.
Chef Tips
- Crisp the bacon fully before adding vegetables. Soft, chewy bacon won’t give you the smoky depth you’re after. Let it get properly crispy and golden.
- Blend in batches if needed. Overfilling the food processor with hot soup is a recipe for a kitchen disaster. Fill it no more than halfway and hold the lid down with a towel.
- Add the cream off the heat or on very low. Boiling cream can cause it to break and turn grainy. Stir it in gently and warm the bisque through without letting it bubble.
Ingredients
Directions
In a stock pot over medium-high heat, saut? bacon until crisp.
Add carrots, green onions, mushrooms, and celery.
Cook, uncovered, for 5 minutes.
Add thyme, bay leaf, chicken broth, and water, bring to a boil.
Reduce heat, cover and simmer for 50 minutes.
Remove bay leaf. Place soup in a food processor and process until smooth.
Return mixture to pot over low heat.
Add cream and salt and pepper to taste.
Heat until warm.
Comments
