Recipe for cooking carrot bisque

Soups for Salads :: Chowders and Bisques

Carrot Bisque

6 C. chicken stock
5 slices bacon, chopped
1 1/2 lb. carrots, coarse chopped
1/2 C. green onions with tops, chopped
1/2 lb. fresh mushrooms, chopped
1 C. celery with leaves, chopped
1/8 tsp. dry thyme
1 bay leaf
1 C. half-and-half

Saut bacon in heavy saucepan until crisp. Stir in vegetables. Stir frequently until wilted. Cover and simmer 10 to 15 min.

Uncover, stir in chicken stock, thyme and bay leaf. Simmer covered for 1 hr..

Remove from heat. Remove bay leaf. Pure soup in blender. Return to saucepan; add half and half. Reheat, but DO NOT boil. Serve garnished with chopped green onions.