Carrot leek bisque

Yield: 4 Servings

Measure Ingredient
5 cups Water
5 cups Carrot slices
1 clove Garlic; minced
1 small Onion; chopped
2 eaches Stalks celery; sliced
2 larges Leeks; sliced and soaked
2 teaspoons Dried basil
¼ teaspoon Dried sage
¼ teaspoon Dried thyme
1 tablespoon Miso; red or white OR 1 veg. bouillon
1 teaspoon Sweet butter

Bring water to boil. Add ingredients except butter in order given.

Cover and bring to boil. Simmer 20 mins or until veggies are soft.

Remove 1/2c carrots with slotted spoon.

Puree remaining ingredients in blender. Return to heat. Add reserved carrots and buter. Reheat and serve.

Garnish with 3T sour cream and 1T chives, <total for all bowls> if desired.

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