Carrot and Coconut Bisque


11 oz


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 10 oz. of the bisque in a serving bowl and garnish the top with ½ oz. of almond cream and ½ oz. of kale gremolata. 

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