Carrot Ginger Bisque

traditional mire poix (1 cup chopped onion, 1 cup chopped celery, 4 cups chopped carrots)
2 tbsp.    olive oil
2 tbsp.    butter
½ cup    brandy
½ cup    honey
3 tbsp.    cumin, cinnamon, nutmeg, allspice
¼ cup    grated fresh ginger
Approx. 8 cups    vegetable or chicken stock (enough to cover vegetables)
to taste    salt and pepper

Procedure:

• Sauté mire poix in olive oil and butter over medium heat, until soft and caramelized
• Deglaze with brandy and add honey, cumin, cinnamon, nutmeg and allspice
• Add ginger and vegetable stock
• Bring to a simmer, covered for one hour
• Taste, adding salt and pepper as needed
• Blend, strain through chinoise, and serve (garnish with honey crème fraiche, chives, cinnamon croutons and candied ginger)

Submitted by Jennifer Monaco, Sous Chef, Manasquan River Golf Club, Brielle, N.J.

Tags: Carrot Ginger Bisque issue Jennifer Monaco Manasquan River Golf Club