Carrot bisque

 

Ok, I know this sounds weird but it is so good that my kids wanted to have it for breakfast the next morning!

I'm told this recipe freezes well so you could easily double or triple or even quadruple this recipe and freeze it for later.

3 c chicken broth
1 c chopped onion
2 c chopped carrots
1 t crushed basil
2 T parsley (use less if using dried parsley)
4 T butter
4 T flour
1 t salt
dash of pepper
2 c milk

Bring broth, veggies, and herbs to a boil in large pot, then simmer for 15-20 min. Cool slightly and blend in a blender or with a hand blender until mostly smooth (slightly textured).

In the same pot (now empty), melt butter. Stir in flour, salt and pepper. Stir for about a min. Add milk all at once. Whisk until thickened. Add blended carrot mixture and simmer for a few min. before serving. Great for a light supper with a crusty loaf of bread.