More About Carrot Bisque
INGREDIENTS
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
DIRECTIONS
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
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
DIRECTIONS
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
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