Thanks to the Autoimmune Protocol, I revere ordinary vegetables.
Even carrots, which previously seemed as though they didn't require my positive regard.
I've found if I focus in on one vegetable, really contemplate it, including the ways I can incorporate it as food, I naturally develop a profound respect ~reverence~ for it that I didn't have before.
That reverence changes my attitude toward the food I eat.
Why not worship food? Bless it. Devote ourselves to it.
Even a humble carrot.
I got into that kind of reverence with turnips recently.
A Bisque, traditionally, was made with seafood broth, and one could certainly use a seafood stock in this recipe. The original version also incorporated the ground mollusc shells as a thickener. And to add minerals.
I want to try that.
But this is not a bisque in that sense of the word.
This is a puréed soup. A delicious vehicle for Bone Broth.
Made with love. From carrots. And optionally garnished with spinach-lime coulis.
Carrot Tarragon Bisque
- 4 cups Carrots, (peeled, if at all hoary) & chopped
- 3 cups Bone Broth (see below)
- 1 teaspoon Himalayan Salt (or similar)
- 2 teaspoons dried Tarragon
- 1 Tablespoon Coconut Oil
- (Optional) Spinach~Lime Coulis (see below)
Put chopped Carrots, Bone Broth, Salt and Tarragon in a saucepan and simmer, covered, on medium-high heat until the carrots are tender.
Transfer the contents of the saucepan to a food processor, add the Coconut Oil and whirl for until fully pureed.
This might require scraping down the sides of the food processor bowl with a spatula a couple of times.
- 3 lbs bones (or thereabouts)
- 3 tablespoons apple cider vinegar
- 3 bay leaves
- 1.5-2 gallons of water
- Optional: Himalayan Salt
Preheat oven to 350
Roast your bones, turning once or twice, for 30 minutes for better flavour. Put the roasted bones & any browned bits into a slow cooker or stock pot.
You can optionally break any thin bones with your hands or a hammer.
Add the apple cider vinegar & bay leaves. Fill your chosen vessel with water.
Cook on low, so that the liquid is just simmering, for 48 hours.
After a few hours, fish out the marrow bones & remove the marrow. Return the bones & marrow to the pot.
Top up the water as it evaporates. You can also scoop out the broth & use it in cooking as it simmers it’s way to perfection.
After 48 hours, strain the broth through a colander. If you used meaty bones, you can eat the well-cooked meat & marrow. Discard the bones.
You can re-strain the broth through a sieve or cheesecloth, if you like.
Optionally, season with Himalayan Salt (to taste).
Refrigerate. Any fat that forms on the top is fully rendered & can be used for cooking. Unbroken, it also forms a seal on the broth that helps preserve it in the fridge. Melting this fat back into the broth when you cook it is extra nourishing & sustaining.
Bone broth freezes beautifully.
- 2 cups (packed) spinach leaves
- ½ cup Bone Broth (see above)
- ½ teaspoon Himalayan Salt (or similar)
- 2 tablespoons Lime Juice
Cook the Spinach in a saucepan with the Bone Broth and Salt until hot and completely wilted.
Transfer to a food processor, add the Lime Juice and whirl until fully puréed.
To serve, swirl the bright green sauce into the tureen of brilliant orange Bisque. Alternately, add it to each bowl.