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Carrot Leek Bisque

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Submitted by booklover

YIELD

4 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

5 1.2
CUPS L WATER
5 1.2
CUPS L CARROTS
sliced
1 1
CLOVE CLOVE GARLIC
minced
1 1
SMALL SMALL ONIONS
chopped
2 2
EACH EACH CELERY STALKS
sliced
2 2
LARGE LARGE LEEKS
sliced and soaked *
2 1E+1
TEASPOONS ML BASIL
dried *
¼ 1.3
TEASPOON ML SAGE
dried *
¼ 1.3
TEASPOON ML THYME
dried *
1 15
TABLESPOON ML MISO PASTE
red or white, or 1 vegetable bouillon cube
1 5
TEASPOON ML BUTTER, UNSALTED

Directions

Bring water to boil.

Add ingredients except butter in order given.

Cover and bring to boil.

Simmer 20 minutes or until veggies are soft.

Remove ½ cup carrots with slotted spoon.

Purée remaining ingredients in blender.

Return to heat. Add reserved carrots and buter.

Reheat and serve.

Garnish with 3 tablespoons sour cream and 1 tablespoon chives, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 492g (17.4 oz)
Amount per Serving
Calories 90 16% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 301mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 21%
Sugars g
Protein 5g
Vitamin A 515% Vitamin C 19%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 

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