More About Carrot Bisque


2 tablespoons olive oil
1/2 cup chopped onion
3/4 cup chopped celery
2 pounds Russett potatoes, chopped
1 1/2 pounds carrots, chopped
1 1/2 quarts vegetable broth
1 bay leaf
1/2 cup good quality chardonnay
3 ounces light cream cheese
1 tablespoon fresh dill, chopped


Heat olive oil in a large skillet over medium heat. Add in onion and celery, season with salt and pepper and sauté until vegetables are translucent. Stir in potatoes and carrots and continue to sauté for another 3–4 minutes. Add broth and bay leaf and bring to a boil. Reduce the heat to medium-low and simmer potatoes and carrots until soft. Add wine and simmer for another 5 minutes. Remove soup from heat. Remove bay leaf and discard. Add in cream cheese and blend. Stir in fresh dill and season to taste with salt and pepper. Garnish with a sprig of dill. Yield: Serves 8

Date & Time

April 30, 2025

Listed In

Share This Event!

Add to My Calendar

Did you know you can follow any of our 175 Special Interest calendars and stay informed better than ever before? See them here. You can also create your own public or private calendar here. Post events to your calendar and ours at the same time! Terms and conditions may vary based on the policies of your local Town Planner publisher.

To learn more, watch our intro video!