Carrot soup made with bacon and mushrooms - Alysian Bisque
By The Style Sisters - Tuesday, February 05, 2019
I have been been making this carrot soup or also known in Holland as Alysian Bisque for over 20 years now and it never disappoints!
Making The Carrot Soup
I love making soup on cold winter days! Just the smell of sautéed bacon, onion and other vegetables just makes me feel all warm inside knowing that something delicious is cooking on the stove.
Sauté Bacon and Veggies
This Carrot soup or otherwise known as Alysuan bisque Is from Holland. Alysian Bisque translates to mean “Soup of Supreme bliss” and I have to agree! It starts with 5 slices of bacon, green onions but I used 1/2 of a regular onion, celery, carrots, mushrooms, bay leaf and thyme. So simple and yet so satisfying.
Let It Simmer
In a large pot you cook up the cut up bacon until it’s almost crispy, then add the onions, carrots, celery and mushrooms. Cook uncovered for 5-10 minutes. Then add the Bay leaf, thyme, chicken broth and water.
Blend All The Goodness
Bring to a boil and then turn down the heat and let it simmer for about 50 minutes until the vegetables are soft. Remove from heat and let it cool for 5 minutes or so. Then I use an immersion blender and whirr it all up until it’s nice and smooth.
Add In The Cream
The last thing you add is 1 cup of cream or half and half which makes the soup even creamier. Truly this recipe from an old cook book called Green on Greens is so delicious you will want to make it over and over again!
Serve
You can tell I have used this cook a lot with stains on this page. I really love how the author tells stories about his grandmother and how she taught him to garden and to cook. It is very informative about all kinds of vegetables and what to look for when buying them as well as oodles of yummy recipes.Shop this post
Immersion blenderFlexible cutting boards
Green on Greens cookbook
Pin For Later
Recipe
from Greene on Greens cookbook (link above)
SERVES 6
5 Strips of bacon
1 lb carrots peeled and chopped
6 whole scallions with the greens (I used 1/2 yellow onion)
10 mushrooms chopped (about 1 cup)
3 Ribs celery chopped
1 tsp fresh thyme or 1/2 tsp dried
1 Bay leaf crumbled
1 cup cream or half and half
1 cup water
4 cups Chicken broth
Kosher salt and pepper to taste
Sauté the bacon in medium sized stock pot on medium heat until crisp. Stir in the carrots, celery, mushrooms and onions. Cook uncovered for 5-8 minutes. Add the thyme, bay leaf, broth and water. Bring to a boil and then turn down heat and simmer for 50 min. Remove from heat to cool slightly. Then use immersion blender or food processor to process until smooth. (Be careful as hot food expands when hot) Slowly add cream or half and half. Add salt and pepper to taste.
