Herbed Onion Bisque

Name: Herbed Onion Bisque
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 lb onion, peeled; 1 bunch green onion, trimmed; 1/4 cup butter; 2 carrots, medium, pared and sliced; 3/4 cup parsley, freshly chopped; 2 garlic cloves, minced; 2 teaspoons marjoram, dried leaves; 2 lemons, zest; 1/8 teaspoon black pepper, freshly ground; 1 (10 3/4 ounce) can chicken broth, undiluted; 1/4 cup all-purpose flour; 6 cups milk; 1/2 teaspoon salt, to taste

Submitted by Ms. Ayons dishes

"Easy to make and economical, this soup is ideal as a main course or as a first course for an elegant meal. Make it ahead if you wish and reheat-do not boil-just before serving. Deliciosso!"

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Ready In:: 35mins
Ingredients:: 13
Serves:: 4

ingredients

1 lb onion, peeled
1 bunch green onion, trimmed
¹⁄₄ cup butter
2 carrots, medium, pared and sliced
³⁄₄ cup parsley, freshly chopped
2 garlic cloves, minced
2 teaspoons marjoram, dried leaves
2 lemons, zest
¹⁄₈ teaspoon black pepper, freshly ground
1 (10 3/4 ounce) can chicken broth, undiluted
¹⁄₄ cup all-purpose flour
6 cups milk
¹⁄₂ teaspoon salt, to taste

directions

Slice the onions, and green onion. Melt butter in heavy saucepan. Add onions and cook about 5 minute stirring over medium high heat until onions are soft.
Reserve some of the carrots and parsley for garnish. Add the rest to the onion mixture, along with the garlic marjoram, lemon zest, black pepper an chicken broth. Cover and cook 10 minute or until vegetables are tender.
Stir in the flour, blending well.
Put vegetables a little at a time into blender container or work bowl of food processor fitted with steel blade, process until pureed. Return to saucepan.
Add milk an salt to taste. Heat to simmering stirring. Do not boil. Serve immediately garnished with reserved carrots and parsley or optional toppings. Or, cover and refrigerate. Reheat before serving, but do not boil.

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RECIPE SUBMITTED BY

Ms. Ayons dishes

My ancestors are Spaniard/English, my immediate roots are from Mexico, born there, but raised in Southern California, what a mixture of cultures. Now just imagines all the recepies twirling around my head that I'm willing to share with this wonderful community. Anything hot and spicy full of flavor would be my ideal dish. Love to enjoy a great flavorful meal, it dosen't matter if it's just appetizers or a full course meal, flavor needs to be present. A good drink by its side and a quick "siesta" would close the deal. One of my favorite passtimes is trying to create and have family and friends experiece with me new recepies. It's awsome when they tell you "Where did you get this recepie?" or "Can we have seconds?" I live in Southern California, have been here for more then 37 years, different ethnic groups compliment our communities, by the way, I see that as an advantage, we get to experience different cuisines from all over the world and is only normal to us. I love Sandra Lee's Semi-home made cook meals. I believe she has made life so much easier to all of us working moms. No need to start from scratch if there's shortcuts available on a busy night. One of my passions of course is cooking but also I enjoy walking the pier at our local beach, all the way to the end. Nothing to see exept the ocean and waves dancing along to their own rhytm. The best form of relaxation for me. I have 3 kids, two beautiful daughters and a handsome son oh, and let's not forget "Keyno" our pet water turtle, he thinks our home is his domain, lol. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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