Here’s the recipe for the soup we served last weekend for the Leelanau Wine Trail’s Sips & Soups. It was paired with our 2012 Arcturos Riesling and delicious!
Carrot Ginger Bisque with Coconut Milk and Candied Walnuts
- 12 cups vegetable stock or chicken stock
- 1 T sesame oil
- 1 chopped onion
- 1 garlic clove, minced
- 1 t minced peeled fresh ginger
- 8 chopped carrots
- 1 c coconut milk
- 1/2 t white pepper
Cook broth in a large saucepan, reducing it by half to concentrate flavors. Heat oil in a medium sauté pan, add onion and garlic and sauté 3 to 5 minutes. Add ginger and carrot, cover and cook 5 minutes, stirring occasionally. Add coconut milk, cover and cook 5 more minutes. Add reduced broth to vegetable mixture and season with white pepper. Cover and cook until all carrots are tender. In a food processor, puree soup until smooth. Adjust seasonings to taste.
- 1 c walnut halves/pieces
- 1/4 c granulated sugar
- 1 T butter
In a pan over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter. Cook for 5-8 minutes, stirring frequently. When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated. Transfer to a sheet pan with parchment paper and separate the nuts from one another. Leave at room temperature to dry. Crumble if desired for garnish.