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:


Ingredients:
  • 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


Method:
  • 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.)

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