 |
|
Carrot Bisque With Chive and Goat-Cheese Spread
|
Ingredients:
5 strips bacon, chopped
1 lb. carrots, peeled and chopped
6 whole scallions, chopped
1 cup mushrooms, chopped
3 ribs celery, chopped
2 sprigs fresh thyme
1 bay leaf
4 cups chicken broth
1 cup water
1 cup heavy cream
Salt and pepper
Preparation:
In a stockpot over medium-high heat, sauté bacon until crisp. Add vegetables. Cook, uncovered, for 5 minutes. Add remaining ingredients except cream, bring to a boil, reduce heat, cover and simmer for 50 minutes.
Remove bay leaf. Place soup in a food processor and process until smooth. Return mixture to pot over low heat. Add cream and salt and pepper to taste. Heat until warm.
Yield: 8 servings
Nutritional Information:
(based on a single serving)
Fat - 14.5 g
Calories - 200.4
Saturated fat - 8 g
Percentage of calories from fat - 63.6%
Cholesterol - 45 mg
| 
)
