Sherried Lentil Bisque

This Mexican soup features Chicken broth, reg strength, Chopped celery, Chopped carrots, Onions. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling, Steaming, Stewing

Cuisine: Mexican

Courses: Soups

Difficulty: Advanced

Servings: 6

Calories: 1714.1

Dietary: Gluten-free

Description

This Mexican soup features Chicken broth, reg strength, Chopped celery, Chopped carrots, Onions. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

11 cup Chicken broth,reg strength
3 cup Chopped celery
3 cup Chopped carrots
3 lg Onions,chopped
1 small Red or green bell pepper,

Directions

1
stemmed,seeded,and -finely chopped 1 md Zucchini,ends trimmed, -finelty diced 2 pk Lentils,sorted for debris -and rinsed 3 tb Dry sherry 1 1/2 tb
2
Cream sherry Thinly sliced green onion, -including tops Sour
3
cream Salt Pepper 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.
4
Sidney Taylor offers a better deal; you can have his recipe for lentils and keep your birthright.
5
And we may assume that his lentil bisque is smoother.
6
Jacob had no blender.
7
======================================================= ============== ==== In an 8-10 quart pan,
8
combine broth, celery, carrots, chopped onions, bell pepper, zucchini, and lentils.
9
Bring to a
10
boil over high
11
heat , then
12
cover and
13
simmer until lentils are very soft to bite, 50-55 minutes.
14
Whirl mixture, a portion at a time, in a blender or food processor until smooth.
15
Return to pan and stir in dry sherry and cream sherry.
16
(If made ahead, or if there are no leftovers,
17
cover and chill up to 4 days; or
18
freeze in 2- or 3-serving portions.)
19
Heat until steaming and ladle onto bowls.
20
Add green onion, sour cream, and salt and pepper to taste

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1714.1kcal

% Daily Value *
Total Fat 80.1g124%
Saturated Fat 21.8g110%
Cholesterol 587.4mg196%
Sodium 734.2mg31%
Total Carbohydrate 32.1g11%
Dietary Fiber 9.8g40%
Sugars 15.0g
Protein 182.2g365%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bell, bisque, blending, boiling, broth,reg, carrots, celery, chicken, chopped, green, lentil, lentils, mexican, onions,chopped, pepper, red, sherried, simmering, soup, steaming

Read it online: https://www.chefs-mate.com/recipe/sherried-lentil-bisque/