Gluten Free Carrot and Ginger Bisque

Menu Part: 
Soup
Cuisine Type: 
American

This rich, creamy soup is made with an array of ingredients that tantalize the taste buds and warm the soul. Served with a variety of vegetables and spices, you’ll fill the air with delightful aromas that are sure to please.

Ingredients

4 oz. blended oil
4 large onions
½ cup RC Chopped Garlic in Oil
12 lbs. carrots rough cut with skin left on
6 lbs. cubed butternut squash
1½ gallons prepared RC Healthy Foundations™ Gluten-Free Chicken Base
½ gallon orange juice
3 bay leaves
1 teaspoon white pepper
1 Tablespoon salt
1 cup RC Ginger Puree
¼ teaspoon nutmeg
¼ teaspoon ground thyme
RC Orange Extract to taste
(yield – 2½ gallons)

Steps

  1. In a heavy gage soup pot, heat blended oil and chopped onions then brown slightly.
  2. Add RC Chopped Garlic in Oil and sauté until aromatic.
  3. Add carrots, butternut squash prepared RC Healthy Foundations™ Gluten-Free Chicken Base, orange juice & bay leaves.
  4. Cook mixture covered until carrots & squash are tender enough to puree.
  5. Puree soup and add rest of ingredients.
  6. Finish seasoning with RC Orange Extract.

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources