winter is soup season, and this one turned out great: Carrot and Smoked Gouda Bisque. It’s sweet and savory at the same time, righ and smokey too. Might even be healthy, except for the rich cream. Either way, it was delicious.
It is, however, hard to photograph. You might have heard me complain before: soups and chowders aren’t fun to photograph — monochromatic, often light colored liquid. [Yawn]. This time, I went for adding a few carrot swirls, just to give it some contrast in the picture. Totally unnecessary for the recipe though. 🙂
Ingredients
8 medium carrots, peeled and cut to 1/2-inch pieces
6 cups chicken or vegetable broth
2 tablespoons vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup heavy cream
1 cup shredded smoked gouda
2 tablespoons minced fresh parsley
Additional shredded Gouda for serving, optional
Carrot spirals, optional
Directions
In a Dutch oven, combine broth, 1/2 teaspoon salt and carrots. Bring to a boil and simmer carrots until fall-apart tender. Remove from heat and set aside; do not drain off the liquid.
In a separate pan, heat oil until simmering. Sauté onion until tender and translucent. Add garlic; cook 1 minute longer. Add to the carrots and broth, and add additional 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer, uncovered, for additional 10 minutes. Cool slightly.
In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, and if desired, additional cheese.
