Carrots

Carrot Bisque

Posted by Carole Koch

6 cups water or vegetable broth
1 3/4 pounds carrots, peeled, sliced
1 1/2 pounds russet potatoes, peeled, cut into large chunks
1 small sweet potato (about 8 ounces), peeled, cut into chunks
1 medium onion, chopped
1/3 cup water
1 bunch fresh dill, minced
1 tablespoon + 1 teaspoon lemon juice
1 1/4 teaspoons salt or to taste

Garnish
2 large cloves garlic, minced
3 tablespoons fresh parsley, chopped
1 to 2 tablespoons fresh chives, minced
3 tablespoons fresh sorrel, minced (optional)croutons

Combine the water, carrots, russet potatoes and sweet potatoes in an 8-quart stock pot. Cover and bring to a boil over high heat. Turn heat down to medium and simmer until vegetables are tender, about 15 minutes.

While carrots and potatoes are cooking, sauté onion in water in a medium skillet. Cook until transparent and soft, about 4 to 5 minutes. Transfer to a food processor or blender. Add carrots, potatoes, and onions and their liquid to the food processor or blender in batches. Puree completely and return to stock pot. Measure 3 tablespoons of minced dill into a small bowl, and set aside for garnish. Add remaining dill to stock pot along with lemon juice and salt. Adjust seasoning if needed.

For the garnish, combine the garlic, parsley, chives, and sorrel together in the bowl with the reserved minced dill. Pass the bowl around the table for guests to sprinkle into their soup. Serve croutons in a separate bowl.

Serves 6 to 8.

From www.calpolyorgfarm.com.

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