Carrot Bisque

Name: Carrot Bisque
Ingredients: 10 large carrots; 1/2 cup butter; 2 cups brandy; 1 medium onion; 4 garlic cloves, minced; 32 ounces chicken broth; 1/2 cup flour; 2 cups heavy cream; 1 teaspoon nutmeg; 1/2 teaspoon cayenne pepper (to taste); 1 tablespoon salt (to taste); 2 teaspoons black pepper (ground); 12 -15 sea scallops (optional); 1 lb crabmeat (optional)

14 ingredients

1 steps

Ingredients

10 large carrots
1/2 cup butter
2 cups brandy
1 medium onion
4 garlic cloves, minced
32 ounces chicken broth
1/2 cup flour
2 cups heavy cream
1 teaspoon nutmeg
1/2 teaspoon cayenne pepper (to taste)
1 tablespoon salt (to taste)
2 teaspoons black pepper (ground)
12 -15 sea scallops (optional)
1 lb crabmeat (optional)

Directions

1

["In a large stock pot, heat 1 cup of brandy on high heat until the liquid is almost entirely reduced (~3-5 minutes).", "Reduce heat to medium and add the stick of butter.", "Dice the onion and mince the garlic. Add to the pot when the butter is melted.", "Cook until onions are soft, stirring occasionally.", "While the onions cook, wash, but don't peel, the carrots. Cut them into 1\" to 1.5\"" pieces