Lunchbreak: Carrot ginger bisque with poached gulf shrimp

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North Pond Restaurant
2610 N. Cannon Drive

To purchase a Kenwood Cooking Chef:

Carrot-Ginger Bisque, Poached Gulf Shrimp

2 Tbs canola or vegetable oil
1 shallot, peeled, roughly chopped
1 clove of garlic, de-germed
1/2 rib of celery, roughly chopped
1 inch piece of fresh ginger, peeled, roughly chopped
1 lb organic carrots, peeled, roughly chopped
1 head    fennel using white bulb only, quartered and cored
1 tsp ground coriander seed
3 1/2 C vegetable stock
4 Tbs butter, cubed
salt, white pepper
1 Lemon
8 Oz American gulf shrimp, peeled, de-veined

Kenwood Cooking Chef Attachments Needed:
Cooking Chef Bowl
Flexi Beater
Stirring Tool
Heat Shield
Food Processor with Knife Blade, Slicing Discs
Thermo-Resist Blender

Place the shallot, garlic, celery and ginger in the Food Processor. Pulse until finely minced.  Transfer to a bowl and reserve. Using the thinnest slicing blade in the Food Processor, slice the carrots and fennel. Reserve. Using the Flexi Beater, add oil to the Cooking Chef bowl, setting the dials to 285°F and Speed #1. Heat through for 1 minute. Add in the reserved garlic, celery, ginger mix and cook 2 minutes on Speed #1 until soft, but not colored. Add in coriander powder and cook for 1 more minute. Then add in carrots, fennel and 1.5 tsp salt and a grind of white pepper. Reduce to Speed #2 and cook 5 minutes, until vegetables soften. Add the vegetable broth, place on the Stirring Tool, turn temperature down to 250°F and reduce to Speed #3. Cook 10 minutes more, until vegetables soften with gentle pressure. Turn off the machine and carefully transfer contents of bowl to the Thermo-Resist Blender. Puree 3 minutes on the highest speed. Push the P button to increase speed while blending until contents are smooth. Add cubed butter gradually during the last minute of blending, adding an additional teaspoon of salt and squeeze of lemon, as well. Pour through a fine mesh strainer back into the cleaned Cooking Chef bowl, with (cleaned) stirring tool. Heat through at 190°F, Speed #2, adjusting flavor to taste. Before serving, add in shrimp to soup and cook 5 minutes at the same speed, before plating and garnishing with olive oil, cracked black pepper and minced fresh chives.


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