>From the RecipeLand.com website...
~~~~~
Ginger-Carrot Bisque
Prep:5
Cook:45
Total:50
Ingredients
1/4cupbutter, unsaltedplus 2 tablespoons
2poundscarrotspeeled and thinly sliced
2largeonionschopped
1tablespoongingerfresh, peeled and minced
2teaspoonsorange zestgrated
1/2teaspooncorianderground
5cupschicken brothhomemade or canned
1cupmilk, skimor light cream for extra richness
1/2cupparsley leavesminced fresh
Melt butter in heavy large saucepan over medium heat. Add carrots and onions.
Cover saucepan and cook until vegetables begin to soften, stirring
occasionally, about 15 minutes. Mix in ginger, orange peel and coriander. Add 2
cups stock. Reduce heat to medium-low. Cover pan and simmer soup until carrots
are very tender, about 30 minutes. Puree soup in
batches in processor or blender. Add remaining 3 cups
stock and half and half to soup *Season with salt and
pepper. (Can be prepared 1 day ahead. Cover and
refrigerate.) Cook over medium heat until warm. Ladle into bowls. Sprinkle with
parsley and serve. * Substitute skim milk and cornstarch to thicken instead of
light cream.
~~~~~~~~~~
Rhonda G in Missouri
Owner of a_place_for_chatting_and_friends
Owner of Rhondas_Recipe_Exchange
Owner of JustSwaps4USFriends
All are looking for new members!!!
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