Caramelized Carrot Bisque
This soup takes ordinary ingredients, like carrots and onions, and elevates them to something extraordinary. Caramelizing the onion and carrot gives them and the soup a rich, sweet and complex flavor. Top this soup off with candied pecans for an easy yet elegant autumn soup.
Ingredients
1 tablespoon olive oil1 pound baby-cut carrots, sliced1 medium onion, cut in half and thinly sliced (about 1/2 cup)1 clove garlic2 tablespoons butter2 tablespoons all-purpose flour3 cups Swanson® Chicken Broth0.333 cup heavy cream
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the carrots and season as desired. Cook for 8 minutes or until the carrots are lightly browned and tender-crisp, stirring occasionally. Add the onion and garlic and season as desired. Cook for 5 minutes or until the vegetables are tender, stirring occasionally.Heat the butter in a 4-quart saucepan over medium heat until melted. Add the flour and cook and stir for 1 minute. Gradually stir in the broth and the heavy cream. Increase the heat to medium-high. Cook and stir for 5 minutes or until the mixture boils and thickens.Add the vegetable mixture to the saucepan. Using an immersion blender, blend until the mixture is smooth. Season to taste.
Caramelized Carrot Bisque
This soup takes ordinary ingredients, like carrots and onions, and elevates them to something extraordinary. Caramelizing the onion and carrot gives them and the soup a rich, sweet an...
Directions
Print
Heat the oil in a 12-inch skillet over medium-high heat. Add the carrots and season as desired. Cook for 8 minutes or until the carrots are lightly browned and tender-crisp, stirring occasionally. Add the onion and garlic and season as desired. Cook for 5 minutes or until the vegetables are tender, stirring occasionally.Heat the butter in a 4-quart saucepan over medium heat until melted. Add the flour and cook and stir for 1 minute. Gradually stir in the broth and the heavy cream. Increase the heat to medium-high. Cook and stir for 5 minutes or until the mixture boils and thickens.Add the vegetable mixture to the saucepan. Using an immersion blender, blend until the mixture is smooth. Season to taste.
Ingredients
1 tablespoon olive oil1 pound baby-cut carrots, sliced1 medium onion, cut in half and thinly sliced (about 1/2 cup)1 clove garlic2 tablespoons butter2 tablespoons all-purpose flour3 cups Swanson® Chicken Broth0.333 cup heavy cream
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