Wednesday, August 24, 2011
Curried Carrot Bisque
2 Tablespoon Butter
1 pound carrots, peeled and sliced
3 leeks, washed and sliced
2 Tablespoons uncooked long grain rice
1 teaspoon ground ginger
2 cloves garlic, finely chopped
1 teaspoon curry powder
5 cups chicken stock (or vegetable)
1/2 cup whipping cream (optional)
salt and freshly ground pepper, to taste
Garnish: 1/4 cup grated carrot or sour cream
In a heavy pot over medium heat, heat the butter. Stir in the carrots, leeks, rice, ginger, garlic, and curry powder. Saute for about 5 minutes, or until leeks soften slightly.
Pour in the chicken stock, bring to a boil, lower the heat and simmer for 20-25 minutes or until the vegetables are tender.
Puree in a blender. Return to the heat, add the whipping cream, salt and pepper and simmer for 5 minutes.
Garnish with grated carrot.