Name: Creamy carrot bisque
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Ingredients; 2 Tbsp - Olive oil; 1 - Yellow onion, finely chopped; 3 cups - diced (½ inch) carrots; 1½ cups - diced (½ inch) russet potatoes; 2 cups - Water (retained from steaming the veggies); 1 cup - Chicken stock; ½ cup - a2 Milk® Whole; Salt and pepper, to taste; Buttermilk (see below), and fresh parsley for garnish; Buttermilk; ¼ cup - a2 Milk® Whole; 1 ½ tsp - Fresh lemon juice

Creamy carrot bisque

Difficulty

Easy

Preparation

15 mins

Cooking time

15 mins

Servings

Ingredients

2 Tbsp - Olive oil

1 - Yellow onion, finely chopped

3 cups - diced (½ inch) carrots

1½ cups - diced (½ inch) russet potatoes

2 cups - Water (retained from steaming the veggies)

1 cup - Chicken stock

½ cup - a2 Milk® Whole

Salt and pepper, to taste

Buttermilk (see below), and fresh parsley for garnish

Buttermilk

¼ cup - a2 Milk® Whole

1 ½ tsp - Fresh lemon juice

Directions

To make the buttermilk, whisk together the whole milk and the lemon juice. Allow the mixture to thicken for 20 minutes.
Heat the olive oil in a 5 qt. stock pot over medium heat. Add the chopped onion and reduce the heat. Sauté until softened.
Place the diced carrots and potato in a steaming basket over 2 cups boiling water. Steam until tender but not soft, about 5-7 minutes. Retain the steaming water.
Working in batches, place the sautéed onions and steamed veggies into a blender. Gradually add the retained steaming water and puree until smooth.
Return the blended mixture to the pot. Add the chicken stock. Bring the mixture to a gentle simmer. Reduce the heat to low and season with salt and pepper. Add the whole milk.
To serve, ladle the soup into bowls. Garnish with a swirl of buttermilk, fresh parsley and pepper if desired.