I regretfully had a periodontal gum graft yesterday, and sparing giving you any details, just understand that it was as bad as it sounds. I am on a liquid diet for a few days so naturally soup was on the menu! I’m not exactly sure why but I spotted a bag of whole carrots and suddenly had a craving for creamy, carroty bisque!
Isn’t that color gorgeous?
Prep time: 30 mins. Servings: 4
2 1/2 cups of chicken broth
2 cups water
2 cups of peeled and chopped whole carrots(don’t cheat and use baby carrots-they really don’t have the same sweet earthy flavor of whole carrots)
3 small potatoes (any varietal will work)
1 small sweet onion
3 cloves of garlic
2/3 cup shaved Parmesan, Romano, Asiago cheese ( plus a few small pieces to use as garnish)
Salt and pepper to taste
Pour water and chicken broth into a medium sauce pan. Peel and chop carrots, potatoes, onion and garlic. Add to broth. Turn up heat and bring to a boil. Boil until carrots and potatoes are tender.
Let cool slightly-about 5 minutes and pour into blender or food processor. Blend until smooth and creamy. Pour back into pot and warm on low heat. Stir in cheese and salt and pepper. Keep warming until the cheese is melted. Ladle into bowls and garnish with cracked black pepper and cheese shavings.
So yummy! My pickiest eater who was getting over a cold, slurped this up in minutes! That’s saying something! This is how I ate mine-with raw baby kale and spinach puréed and added in-hey a girls gotta get her greens even when she can’t chew! My only regret with this soup is that there wasn’t more!