Spiced Carrot Bisque
Sweet fragrant spices subtly perfume this creamy golden bisque.
1 1/4 pounds (about 4 large) carrots
3 cups regular-strength chicken broth
1 large onion, sliced
1/4 teaspoon ground white pepper
3/4 teaspoon ground ginger
1 cup whipping cream or half-and-half (light cream)
Whole nutmeg to grate or ground nutmeg
1 cup (4 oz.) shredded Cheddar cheese
Peel carrots and slice about 1/4 inch thick; you should have about
1 quart. In a 4- to 5-quart pan, combine carrots, chicken broth, and
onion. Cover, bring to boiling, then simmer until carrots are tender
when pierced, 8 to 10 minutes.
Pour mixture into a blender, about half at a time if needed, and
puree. Return soup to pan and add pepper, ginger, and cream. (If made
ahead, cool, cover, and chill as long as 2 days.) Stir over low heat
until hot. Add salt to taste. Pour into tureen or bowls. Sprinkle with
nutmeg to garnish. Offer cheese to add to individual portions. Makes 4
to 6 servings.
Photo: Offer shredded Cheddar and whole nutmeg to grate onto creamy