Anchorage Carrot Bisque

ingredients

• 2 lbs peeled carrots
• 1/2 medium onion
• 2 tablespoons butter
• 2 tablespoons Stonewall Kitchen Extra Virgin Olive Oil
• 1/2 cup Stonewall Kitchen Maine Maple Syrup
• chopped chives or scallions
• 1 quart cold water
• salt and pepper to taste

directions

1. Rough chop the carrots and onions.
2. In a heavy bottomed pan, add butter and oil. Heat until butter turns light brown.
3. Add carrots and onions. Cook until vegetables become light brown.
4. Add water and simmer till vegetables are soft.
5. Puree in a blender until smooth.
6. Add syrup and season with salt and pepper.
7. Pour into serving bowls and garnish with chopped chives.

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