Creamy carrot bisque

2 Tbsp.

Olive oil

1

Yellow onion, finely chopped

3 cups diced

(½ inch) carrots

1½ cups diced

(½ inch) russet potatoes

2 cups

Water (retained from steaming the veggies)

1 cup

Chicken stock

½ cup

a2 Milk® Whole

Salt and pepper, to taste

Buttermilk (see below), and fresh parsley for garnish

Buttermilk

¼ cup

a2 Milk® Whole

1 ½ tsp.

Fresh lemon juice

1. To make the buttermilk, whisk together the whole milk and the lemon juice. Allow the mixture to thicken for 20 minutes.
2. Heat the olive oil in a 5 qt. stock pot over medium heat. Add the chopped onion and reduce the heat. Sauté until softened.
3. Place the diced carrots and potato in a steaming basket over 2 cups boiling water. Steam until tender but not soft, about 5-7 minutes. Retain the steaming water.
4. Working in batches, place the sautéed onions and steamed veggies into a blender. Gradually add the retained steaming water and puree until smooth.
5. Return the blended mixture to the pot. Add the chicken stock. Bring the mixture to a gentle simmer. Reduce the heat to low and season with salt and pepper. Add the whole milk.
6. To serve, ladle the soup into bowls. Garnish with a swirl of buttermilk, fresh parsley and pepper if desired.