Carrot and Coconut Bisque

Yield

Makes 312 g.
Carrot and Coconut Bisque

Ingredients

  • 283 g Recipe: Carrot and Coconut Bisque Batch 
  • 14 g Recipe: Almond Cream 
  • 14 g Recipe: Kale Gremolata

Recipe Preparation

  1. Heat the carrot and coconut bisque in a sauce pot until it boils. Place the bisque on the hot line in a steam well. 
  2. To plate, ladle 283 g of the bisque in a serving bowl and garnish the top with 14 g of almond cream and 14 g of kale gremolata.

 

 

Nutrition Information (per serving)

Calories: 230
Fat: 14 g
Saturated Fat: 710 g
Carbohydrates: 22 g
Protein: 4 g