Carrot Bisque Recipe

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Carrot Bisque
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Ingredients
14
Count
Nutrition
348
Calories
Total time
21
Minutes
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Ingredients:

  • 10 large carrots
  • 1/2 cup butter
  • 2 cups brandy
  • 1 medium onion
  • 1/2 cup flour
  • 2 cups heavy cream
  • 1 tsp nutmeg
  • 1/2 tsp cayenne pepper (to taste)
  • 1 tbsp salt (to taste)
  • 12 -15 sea scallops (optional)
  • 1 lb crabmeat (optional)

Directions:

  1. In a large stock pot, heat 1 cup of brandy on high heat until the liquid is almost entirely reduced (~3-5 minutes).
  2. Reduce heat to medium and add the stick of butter.
  3. Dice the onion and mince the garlic. Add to the pot when the butter is melted.
  4. Cook until onions are soft, stirring occasionally.
  5. While the onions cook, wash, but don't peel, the carrots. Cut them into 1 to 1.5 pieces, then slice in half the long way (resulting in 1 -1.5 long half-moon shaped pieces). Set aside.
  6. Once the onions are soft, add half of the chicken broth and whisk in the flour (it will probably remain a bit lumpy).
  7. Add the remaining chicken broth and the remaining cup of brandy. Whisk again and add the carrots.
  8. Let the mixture boil on medium for ~45 minutes or until carrots are soft. Stir every few minutes to avoid burning the flour to the bottom of the pot.
  9. Puree the entire mixture in a food processor. (It takes me three rounds to puree it all). Mix for ~10 seconds, scrape the sides, and then mix for another 10-15 seconds. If doing it in batches, grab a large mixing bowl to pour your pureed product into.
  10. Clean out your stock pot (be sure to get all the flour out). Pour the pureed mixture back into the stock pot and heat to medium. Be sure to keep stirring, or the thick mixture will pop and splatter at you. Not fun.
  11. Add your spices to taste and simmer for about 5 minutes. (If using crab, add it with the spices.).
  12. Add the cream and stir until completely mixed.
  13. If adding scallops, cook them however you like, (I melt some butter in a pan and fry them on medium for 60 seconds, flip them over and heat another 60 seconds) then shred them up and add them to the bisque last thing.
  14. For added flair: After you have ladled the bisque into bowls, you can swirl a drizzle of extra cream onto the top in a fun pattern.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 348.01 Kcal (1457 kJ)
Calories from fat 158.19 Kcal
% Daily Value*
Total Fat 17.58g 27%
Cholesterol 47.74mg 16%
Sodium 1048.17mg 44%
Potassium 307.52mg 7%
Total Carbs 14.72g 5%
Sugars 3.44g 14%
Dietary Fiber 2.85g 11%
Protein 9.65g 19%
Vitamin C 10.1mg 17%
Vitamin A 0.7mg 23%
Iron 0.5mg 3%
Calcium 64.5mg 6%
Amount Per 100 g
Calories 131.6 Kcal (551 kJ)
Calories from fat 59.82 Kcal
% Daily Value*
Total Fat 6.65g 27%
Cholesterol 18.05mg 16%
Sodium 396.36mg 44%
Potassium 116.29mg 7%
Total Carbs 5.57g 5%
Sugars 1.3g 14%
Dietary Fiber 1.08g 11%
Protein 3.65g 19%
Vitamin C 3.8mg 17%
Vitamin A 0.3mg 23%
Iron 0.2mg 3%
Calcium 24.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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