Recipe - Curried Carrot Bisque

2 tablespoon Butter
1 pound Carrots, peeled and cut or sliced up
3 Leeks, washed and cut or sliced up
2 tablespoon Uncooked long grain rice
1 teaspoon Ground ginger
2 Cloves garlic, finely
chopped
1 teaspoon Curry powder
5 cup Chicken stock
One half cup Whipping cream
Salt and pepper

GARNISH
One fourth cup Grated carrot

This is from Lucy Waverman's Seasonal Canadian Cookbook. It is a great
lunch along with the Dilled Buttermilk Bread for the skiiers up Mt.
Washington on Vancouver Island!

In heavy pot, heat butter over medium heat. Stir in carrots, leeks, rice,
ginger, garlic and curry. Saute for about 5 minutes until leeks soften
slightly. Pour in chicken stock, bring to boil, lower heat and simmer 2025
mins., or until veggies are tender. Puree in blender or processor. Return
to heat, add whipping cream, salt and pepper and simmer 5 mins. Garnish
with grated carrots.

Serves 6
Posted to Recipe Archive 17 November 96

Date: Sun, 17 Nov 96 5:33:26 EST

submitted by: jmckerr@island.net