Carrot and Coconut Bisque
Servings
312 g
Share
Ingredients
- 283 g Recipe: Carrot and Coconut Bisque Batch
- 14 g Recipe: Almond Cream
- 14 g Recipe: Kale Gremolata
Recipe Preparation
- Heat the carrot and coconut bisque in a sauce pot until it boils. Place the bisque on the hot line in a steam well.
- 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
English 
French 
