Carrot leek bisque
4 Servings
Ingredients
| Quantity | 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 |
Directions
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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