Dilled Carrot Bisque

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             FOOD FUNNY
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Here are some words of wisdom from Rosemary Zwick:
 
The upper crust is a bunch of crumbs held together by dough.

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             TODAY'S RECIPE
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This carrot soup owes its richness to the carrots, not to butter or
cream. You can have seconds without feeling guilty.

Dilled Carrot Bisque

3 cups (750 ml) chicken broth
3 cups (750 ml) sliced carrots
1/4 cup (60 ml) chopped fresh parsley
3 Tbs (45 ml) chopped shallots
1 clove garlic, minced
1 tsp (5 ml) dried dill weed
Salt and freshly ground pepper to taste
1/2 cup milk

Combine all ingredients except milk in a saucepan and bring to a boil
over moderate heat. Reduce heat, cover and simmer for about 30 minutes,
until carrots are tender. In a blender or food processor at medium
speed, blend about 1/4 of the mixture at a time until smooth. Return to
saucepan, add milk, and heat about 1 minute.
Serves 4.
Received on Mon Nov 3 21:31:45 2008