South of the Border Carrot Bisque |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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With just a hint of jalapeño, this creamy soup is both elegant and delicious. Ingredients:
1 lb carrot, peeled and coarsely chopped |
1 1/4 cups low sodium chicken broth |
1/2 red onion, chopped |
2 teaspoons canned chopped jalapenos |
1 tablespoon butter |
1/4 cup milk |
1/2 teaspoon salt |
1 dash nutmeg |
1 dash white pepper |
1/4 cup heavy whipping cream |
1/2 cup finely chopped green onion, for garnish |
Directions:
1. Bring carrots to a boil in chicken broth, turn down and simmer for 20 minutes or until soft.
2. Sauté onion and jalapeño in butter, then add to carrots and broth.
3. Add milk and spices. If you didn't use low-sodium broth, reduce the salt amount.
4. Transfer soup to blender and blend until smooth.
5. Pour back into pan and over medium low heat, add cream a little at a time to reach desired consistency.
6. Cook a few minutes longer, then serve with green onions on top.
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