Sherried lentil bisque Recipe

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Sherried lentil bisque

Artist:	_	Yield:	6
Categories:	Soups & Stews	Rating:	0
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Ingredients:

11	cup	Chicken broth, reg strength
3	cup	Chopped celery
3	cup	Chopped carrots
3	large	Onions, chopped
1	small	Red or green bell pepper
		-stemmed, seeded, and
		-finely chopped
1	med	Zucchini, ends trimmed
		-finelty diced
2	pack	Lentils, sorted for debris
		-and rinsed
3	tbsp	Dry sherry
1 1/2	tbsp	Cream sherry
		Thinly sliced green onion
		-including tops
		Sour cream
		Salt
		Pepper

Procedures:

1	Lentils were eaten long before rome was founded; it is generally thought that the pottage for which esau sold his birthright to jacob (genesis 25) was a stew of lentils.
2	Sidney taylor offers a better deal; you can have his recipe for lentils and keep your birthright.
3	And we may assume that his lentil bisque is smoother.
4	Jacob had no blender.
5	=========================================================================== in an 8-10 quart pan, combine broth, celery, carrots, chopped onions, bell pepper, zucchini, and lentils.
6	Bring to a boil over high heat, then cover and simmer until lentils are very soft to bite, 50-55 minutes.
7	Whirl mixture, a portion at a time, in a blender or food processor until smooth.
8	Return to pan and stir in dry sherry and cream sherry.
9	(if made ahead, or if there are no leftovers, cover and chill up to 4 days; or freeze in 2- or 3-serving portions).
10	Heat until steaming and ladle onto bowls.
11	Add green onion, sour cream, and salt and pepper to taste.
12	Per serving: 268 calories; 19 grams protein; 2.2 grams fat; (0.5 grams saturated fat); 43 grams carbohydrates; 93 milligrams sodium; 0 milligrams cholesterol.
13	~ sidney taylor, tacoma, washington