Carrot Bisque
I would rate this as my all time favorite soup. It's pretty easy to make and overall pretty healthy. It's great served with a warm piece of bread. YUMMY!!
1/4 c. butter
3 lg. leeks, trimmed, washed and sliced
1 large onion, chopped
2# carrots, peeled and choarsely chopped
1 baking potato, peeled and coarsely chopped
1-46 oz can chicken broth
1/4 t. pepper
1/2 c creame fraiche
1/4 c lemon juice
1/4 c. chopped parsley
1 t. salt
Melt butter. Add leeks and onion. Cook covered for 10 minutes. Add carrots, potato, chicken broth and pepper. Bring to a boil. Simmer , covered for 30 minutes, until tender. Puree vegetables with some broth. An immersion blender works great for this. Over low heat, whisk in creme fraiche, lemon juice, parsley and salt.
Creme fresche:
1/2 c whipping cream
1/2 t buttermilk
Mix all and let sit.
1/4 c. butter
3 lg. leeks, trimmed, washed and sliced
1 large onion, chopped
2# carrots, peeled and choarsely chopped
1 baking potato, peeled and coarsely chopped
1-46 oz can chicken broth
1/4 t. pepper
1/2 c creame fraiche
1/4 c lemon juice
1/4 c. chopped parsley
1 t. salt
Melt butter. Add leeks and onion. Cook covered for 10 minutes. Add carrots, potato, chicken broth and pepper. Bring to a boil. Simmer , covered for 30 minutes, until tender. Puree vegetables with some broth. An immersion blender works great for this. Over low heat, whisk in creme fraiche, lemon juice, parsley and salt.
Creme fresche:
1/2 c whipping cream
1/2 t buttermilk
Mix all and let sit.
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