Thursday, July 03, 2014

Recipe, Carrot-Coconut Bisque

At PEM we change the Garden menu often, to both reflect the seasons and to have something different to offer to our regular guests.  One of the items that changes with the season is the specialty soup.  During the Spring and Early Summer we offered this delicious soup.  It was so good that we have had a request for the recipe.  Since it is no longer on the menu, Chef Rhiannon graciously offered to share.  While this recipe makes enough for a restaurant, we are certain that most good cooks can find a way to cut back on the quantities to make it at home.

For the summer Chef Rhiannon has replaced this soup with a delicious Zucchini and Spinach Bisque with Fresh Basil and Dill.  


Garden Restaurant’s Carrot-Coconut Bisque
By Rhiannon Nowak, Hawthorne Hotel-PEM Chef


Makes seven gallons

1 lb. butter
1 c. extra virgin olive oil
15 large, diced Spanish onions
25 lbs. carrots, peeled and cut into large chunks
1/2-3/4 lb. fresh ginger peeled and cut against the fibers
1 #10 can (12 c.) coconut milk
salt and pepper to taste

In a large soup pot slowly melt the butter into the olive oil on medium temperature. Add in the onions and half of the fresh ginger and cook until the onions are translucent, but are not taking on color. Add the carrots and cook for another 10 minutes or so, until the carrots are beginning to soften on the outside. Add enough water to cover the vegetables plus an additional 1/2 gallon or so. Add the remaining ginger and bring to a slow boil. When the carrots are still very bright orange but completely softened, blend the soup until it's mostly smooth. Add enough coconut milk to lighten the mixture and bring it to a less heavy consistency. Add salt and pepper to taste. Nice served hot or chilled. Garnishes noted in the following. If serving chilled, adjust flavor with slightly more salt after it has been cooled. Nice with cracked black pepper as well.  

Garnish with cilantro oil, crispy ginger and toasted flaked coconut.

Crispy Ginger: 

Peeled, julienne of ginger tossed in salt, pepper and cornstarch fried in medium temperature oil until it is crispy and golden brown.

Cilantro oil:

Blend one bunch of cilantro in a neutral based oil with one handful of steamed, cooled and wrung out spinach. Season to taste with salt and pepper. Will keep for a rather long time in the fridge. Great for garnishing anything summery. 



If you would prefer to make reservations, rather than making soup, here is the phone number for the Garden Restaurant at PEM:  978-978-542-1618.

I hope to see you here, or there.


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