Dilled Carrot Bisque

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             FOOD FUNNY
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Thanks to Maria Noel-Resnick for this one:

A young man shopping in a supermarket noticed a little old lady
following him around. If he stopped, she stopped. Furthermore she kept
staring at him. She finally overtook him at the checkout, and she turned
to him and said, "I hope I haven't made you feel ill at ease; it's just
that you look so much like my late son."

He answered, "That's okay."

"I know it's silly, but if you'd call out "Goodbye, Mom" as I leave the
store, it would make me feel so happy." She then went through the
checkout, and as she was on her way out of the store, the man called
out, "Goodbye, Mom." The little old lady waved, and smiled back at him.

Pleased that he had brought a little sunshine into someone's day, he
went to pay for his groceries. "That comes to $121.85," said the clerk.

"How come so much? I only bought five items."

The clerk replied, "Yeah, but your mother said you'd be paying for her things, too."

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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 skim 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. Puree in batches in an electric blender or
food processor. Return to saucepan, add milk, and heat about 1 minute.
Serves 4 to 6.
Received on Mon Jan 26 18:36:51 2009