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Source: Kagome Recipes
Tagged With: Crostini, Pear, Bisque
Savory Carrot and Pear Bisque with Blue Cheese Crostini
Simple, incredibly healthy and absolutely delicious! The blend of fresh pears and carrots makes this a perfect autumn soup.
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Serves: 6 to 8 servings
Prep Time: 15 minutes minutes
Cook Time: 20 miutes
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3 tablespoons butter or vegetable oil
1 small onion, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 tablespoon minced fresh ginger
1 teaspoon fresh thyme leaves
2 cups carrots, peeled and coarsely chopped
1 cup Kagome Orange Carrot Blossom juice
3 ripe pears, cored and chopped
4 cups chicken or vegetable broth
2 tablespoons maple syrup , or more to taste
1/2 teaspoon nutmeg
Salt and pepper to taste
1/2 cup cream or milk , optional
12 slices of baguette, about 1/4-inch thick
olive oil
3 ounces of your favorite blue cheese, crumbled

For the bisque: Melt the butter in a heavy soup pot over medium heat. Add the onions, celery, ginger and thyme and cook for about 5 minutes or until the onions are soft and translucent. Add the carrots, pears, broth, Kagome Orange Carrot Blossom juice, maple syrup, nutmeg, salt and pepper and bring to a boil. Reduce the heat to simmer and cook until the carrots are very tender, about 25 minutes.

Let the soup cool slightly and puree in a blender or food processor. Work in batches and when the mixture is smooth, stir in the cream or low-fat milk, if you desire. Garnish with whole thyme sprigs or fresh mint leaves.

For crostini: Preheat the oven to 400 degrees F. Brush the baguette slices with a little olive oil and top with blue cheese. Bake for 3 to 4 minutes, or until the cheese is bubbly and the bread is lightly golden.

Note: Can't find the Kagome carrot juice? Buy carrot juice from a juice bar or natural food store -- and use it on the day you buy it for ultimate flavor and freshness.

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