Carrot bisque recipe

Recipe ingredients

• 6 cups chicken stock
• 5 slices bacon, chopped
• 1 1/2 pounds carrots, coarse chopped
• 1/2 cup green onions with tops, chopped
• 1/2 pound fresh mushrooms, chopped
• 1 cup celery with leaves, chopped
• 1/8 teaspoon dry thyme
• 1 bay leaf
• 1 cup half-and-half

Recipe method

• Saute bacon in heavy saucepan until crisp.
• Stir in vegetables. Stir frequently until wilted.
• Cover and simmer 10 to 15 minutes.
• Uncover, stir in chicken stock, thyme and bay leaf.
• Simmer covered for 1 hour.
• Remove from heat. Remove bay leaf.
• Puree soup in blender.
• Return to saucepan. Add half and half.
• Reheat, but do not boil.
• Serve garnished with chopped green onions.

Other soup recipes:

• Catfish gumbo recipe
• Cauliflower and cheese soup recipe
• Charleston she crab soup recipe
• Cheese soup recipe
• Cheese beer soup recipe

Carrot bisque recipe