Curried Carrot Bisque

Curried Carrot Bisque Ingredients

2 tb Butter	1 ts Curry powder
1 lb Carrots, peeled and sliced	5 c Chicken stock
3 Leeks, washed and sliced	1/2 c Whipping cream
2 tb Uncooked long grain rice	Salt and pepper
1 ts Ground ginger	GARNISH
2 Cloves garlic, finely	1/4 c Grated carrot

Instructions for Curried Carrot Bisque

This is from Lucy Wavermans Seasonal Canadian Cookbook. It is a great lunch along with the Dilled Buttermilk Bread for the skiiers up Mt. Washington on Vancouver Island! In heavy pot, heat butter over medium heat. Stir in carrots, leeks, rice, ginger, garlic and curry. Saute for about 5 minutes until leeks soften slightly. Pour in chicken stock, bring to boil, lower heat and simmer 20-25 mins., or until veggies are tender. Puree in blender or processor. Return to heat, add whipping cream, salt and pepper and simmer 5 mins. Garnish with grated carrots. Serves 6 Posted to Recipe Archive - 17 November 96 Date: Sun, 17 Nov 96 5:33:26 EST submitted by: jmckerr@island.net

Main Ingredient: CarrotsCuisine: Uncategorized

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