Smoked Carrot Bisque Recipe

How to make it

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• Soak apple wood chips for at least one hour.
• Light smoker /turn on smoker, set to a medium to low smoke. While smoker is setting;
• Peel carrots, trim ends leave whole.
• Peel and Chop onion.
• Peel garlic, leave whole.
• Peel and seed Jalapeno. Taste the pepper for heat, I like to add just enough jalapeno to have just a "hint" of heat.
• Set carrots on smoke rack and smoke for an hour or so, the carrots pick up the smoke much faster than meat.
• In a adequately large pot melt the butter bringing it to the point where it foams and just begins to show color, immediately add all vegetables.
• Cook off for 10 minutes , Stir regularly, be careful to not let the carrots caramelize“color”. Add ice cold stock, bring to a low simmer, very slowly.*
• When soup comes to a simmer, reduce heat & continue at the lowest temp that still produces the slightest simmer.
• Continue cooking for 1 hour. The vegetables should be just about mush by now.
• Puree in blender to the thinnest level your machine will allow.
• add cream, (yogurt can be substituted for the cream, just add after off the heat).
• Place back on heat, Taste for salt and pepper. bring back to low simmer for another 5 minutes taste again for salt.
• For Garnish:Very fine julienne of carrots and small dollop of Crème fraîche
• *Bringing the soup to a simmer from ice cold to simmer very slowly allows for a more complete extraction of flavor.
• Note: You can strain soup through a china cap or fine strainer after final cooking for a more “elegant” texture.