Carrot and Coconut Bisque


312 g


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

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