Kitchen Table: Ginger-Carrot Bisque


| October/November 1994


Serves 10

This rich soup was first served to me on Chinese New Year by my friend Vera Ako. Now it warms me up often during the cold months.

• 1/4 cup plus 2 tablespoons unsalted butter
• 2 pounds carrots, peeled and thinly sliced
• 2 large onions, chopped
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons grated orange peel
• 1/2 teaspoon ground coriander
• 5 cups chicken stock or canned broth
• 1 cup half-and-half
• Salt and pepper to taste
• 1/2 cup minced fresh parsley

1. Melt the butter over medium heat in a large heavy saucepan. Add the carrots and onions. Cover the pan and cook, stirring occasionally, about 15 minutes, or until the vegetables begin to soften. Stir in the ginger, orange peel, coriander, and 2 cups stock.



2. Reduce the heat to medium low, cover the pan, and simmer about 30 minutes, or until carrots are very tender. Puree the soup in batches in a food processor or blender. Add the remaining 3 cups stock and the half-and-half. Season with salt and pepper.

3. You may prepare the bisque up to this point a day ahead. Cover and refrigerate it. When ready to serve, warm it over medium heat; do not boil. Ladle into bowls and sprinkle with the parsley.








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