Chef John Folse's Front Porch Carrot Bisque

Prep Time: 1 Hour
Yields: 6 Servings

This carrot soup is best when served in coffee cups either hot or cold. Enjoy it while swaying on a porch swing or sitting in a comfortable patio rocker.

1 pound fresh carrots, peeled and sliced
2 medium-sized potatoes, peeled and sliced
7 cups chicken stock
1 cup diced onions
1 cup diced celery
1/2 cup diced red bell peppers
1 tbsp Worcestershire sauce
Creole seasoning to taste
salt and black pepper to taste
1/2 cup heavy whipping cream
1/8 tsp nutmeg
1/4 cup chopped parsley

In a cast iron Dutch oven, combine carrots, potatoes, chicken stock, onions, celery, bell peppers and Worcestershire sauce. Bring mixture to a low boil then reduce to simmer. Cover and cook 15-20 minutes or until potatoes and carrots are tender. Season to taste using Creole seasoning, salt and pepper. Strain vegetables from soup and reserve stock. Place cooked vegetables into a blender or food processor. Add enough hot stock to cover vegetables by 1 inch. Do not overfill, because hot liquid will expand, and the steam will cause the top to pop up during blending. Pulse until soup is smooth and creamy. Return puréed soup to Dutch oven, and stir in remaining reserved liquid. Bring mixture to a low boil. Add heavy whipping cream, nutmeg and parsley. Adjust seasonings if necessary. It may be served hot or cold and can be garnished with fresh chives and sour cream.