ginger carrot bisque with wild shrimp, mushrooms and scallion
Recipe courtesy of Wayan Sutriasa, Executive Chef, Elk River Club (Banner Elk, N.C.)
Ingredients
- carrots - 1 lb., peeled and diced
- grated fresh ginger - 1 Tbsp.
- onion - 1 ea., medium, peeled and diced
- vegetable oil - 1 Tbsp.
- chicken stock - 3 cups
- coconut milk - 1 cup
- wild shrimps - 8 pieces, 16/20 size, poached
- button mushrooms - 1/5 lb., quartered and poached
- scallion - 1 ea., sliced
- salt - to taste
- pepper - to taste
Instructions
- In a 6-quart pot, over medium-high heat, add vegetable oil, onion, carrots and ginger.
- Stir often until onions, ginger and carrots are translucent. Add chicken stock, cover and bring to boil. Reduce heat and simmer until carrots are tender.
- Remove from the heat and transfer to a blender. Do it in batches, then purée until smooth.
- Return to the pot and add coconut milk. Bring to boil. Add salt and pepper to taste.
- Ladle soup into 4 bowls. Garnish each soup with 2 pieces of poached wild shrimps, mushrooms and scallion.
