Creamy Carrot Bisque

I thought a bisque was just a smooth, creamy soup.  But I just finished researching (and by reasearching I mean googling) and discovered that a bisque is defined as a smooth creamy soup made with shellfish.    So this vegetarian-friendly starter really should have been named Bisque-esque.   

But the photos were ready with its original name.  And I was lazy under a self-imposed deadline.  So the name remains.

Most of my other onion-based soups begin with a light caramelizing of the onions.  But this version has the allium sauteed in bouillon.  I thought that there would be a loss of flavor, but as you can see (and I could taste) it worked surprisingly well.

The original recipe suggests using your favorite non-dairy milk, but since I planned to pair the soup with grilled cheese, I went with real dairy ... skimmed evaporated milk to boost the richness a tad without adding more fat to an already rich lunch. 


Creamy Carrot Bisque
adapted from Joy of Kosher
Yield: 2 servings

1 cup onion bouillon, divided

1 small yellow onion, diced
1/2 lb. baby carrots, chopped
1 (12 oz.) can evaporated skim milk

1/2 tsp. kosher salt, or to taste
1/4 tsp. coarsely ground black pepper

Pour 1/2 cup of the onion bouillon into a 2-quart saucepan.  Heat to a simmer over medium-high heat.

Add onion; saute occasionally for 5 minutes or until onion softens.

Add carrots and remaining bouillon.   Saute occasionally for 5 more minutes.

Pour in evaporated  milk.  Bring to a boil over medium high heat. Cover; reduce heat to simmer.  Continue simmer for 25 minutes or until carrots are tender.  The evaporated milk might start to separate, but the puree step will correct this.

Taste.  Add salt to taste along with black pepper.

Remove from heat.  Use an immersion blender; puree until soup is smooth and creamy.

Ladle into bowls; serve hot.