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Carrot Bisque with Leeks

Light and sweet for a holiday table

  • 5 cups chicken broth, strained of fat
  • 5 cups carrot, sliced
  • 1 large or 2 small cloves garlic, minced
  • 1 medium onion, chopped
  • 2 stalks celery, sliced
  • 2 large leeks, sliced, well-cleaned and soaked
  • 1/4 teaspoon dried crumbled sage
  • 1/2 teaspoon dried thyme
  • 1 teaspoon unsalted butter
  • 1 tablespoon chives, finely chopped
 

Method

Be sure to cut ingredients in a similar size.  They will cook evenly and be easy to puree. 

Put all ingredients, except butter in a large stockpot.  Cover and bring to a boil.  When boiling, immediately lower heat to medium low, just enough to have soup simmering with a little energy. Simmer gently for 20 minutes or until veggies are soft.

Puree soup in batches in a blender or food processor. Return to heat. Stir in butter, swirling a wooden spoon about the soup to blend. . Reheat and serve.

Garnish with chives.

Serves: 6 - 8

Contributor: Rochelle Harrison

Recommendation: A great holiday soup, be it Thanksgiving or Christmas

more soup recipes

back to Thanksgiving         back to holiday soups - Christmas and Thanksgiving

Happy Holiday Cooking to all!

 

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