Pineapple & Carrot Bisque
Bisque is a French soup. It is known for its rich and smooth and/or creamy texture. It is a thick soup, given a base of crustaceans. However, I made a Vegetarian Bisque and therefore changed the base to give the required thickness.
In this Bisque, the ratio of pineapple and carrot is 1.2:2. This is so because, I did not want the Bisque to be too sweet. The common Bisque in Vegetarian category has tomato base. Since, it was too common, I tried it to give it a carrot base, which is neither too tangy or sweet.
Here's the recipe for it:
- Diced Pineapple – ½ cup
- Diced Carrot – 2 cup (you can use less carrot if you want a sweet taste)
- Diced Onion – 1
- Diced Cauliflower – few pieces
- Grated Nutmeg – 2 tsp
- Basil – 2-3 tsbp
- Mint Leaves – 12-15
- Black pepper – 1 tbsp
- Salt – as per taste
- Cream – 2 tbsp
- Olive oil – 1 tbsp
- Butter – ½ tbsp.
- Water – 2 cups
- In a huge pan, heat oil and butter.
- Add onions and saute till translucent.
- Mix all other vegetables, fruits, basil, mint leaves, water, salt, black pepper powder, and grated nutmeg.
- Cook till the vegetables and fruits are tender.
- Switch off the burner and let the mixture cool.
- Transport them in a mixer and blend into a smooth paste.
- Add water to adjust consistency.
- Put it back in the pan and heat it.
- Dissolve cream and continue cooking for 2-3 more minutes.
- You can serve it hot with garlic bread or use it as cold soup. (I prefer the latter.)