Recipe for cooking onion bisque

Soups for Salads :: Chowders and Bisques

Onion Bisque

2 C. chopped onion
1 clove garlic, minced
1/2 C. chopped carrot
1/4 C. butter
2 C. diced potatoes
2 (14 1/2 oz.) cans Swanson chicken broth
1/2 C. half-and-half
Salt and pepper
Chopped parsley

Saut onion, garlic and carrot in butter until soft. Add broth and potatoes. Simmer until potatoes are tender.

Pure in blender. Return to heat. Stir in cream. Do not boil. Season with salt, pepper and garnish with parsley.

Makes approximately 4 to 6 servings.