Sherried Lentil Bisque Recipe
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Sherried Lentil Bisque 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 medium Zucchini,ends trimmed,
-finelty diced
2 package 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
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. Sidney Taylor offers a better
deal; you can have his recipe for lentils and keep your birthright.
And we may assume that his lentil bisque is smoother. Jacob had no
blender.
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In an 8-10 quart pan, combine broth, celery, carrots, chopped onions,
bell pepper, zucchini, and lentils. Bring to a boil over high heat,
then cover and simmer until lentils are very soft to bite, 50-55
minutes.
Whirl mixture, a portion at a time, in a blender or food processor
until smooth. Return to pan and stir in dry sherry and cream sherry.
(If made ahead, or if there are no leftovers, cover and chill up to 4
days; or freeze in 2- or 3-serving portions.) Heat until steaming and
ladle onto bowls. Add green onion, sour cream, and salt and pepper to
taste.
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.
~ Sidney Taylor, Tacoma, Washington |
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Instead of concentrating on those junk foods that you really should remove from your weight loss program, look at the "good" foods which you should add to your meal plan. If you bring in some healthy fruit/vegetables into your weight loss program, you will be delighted to find that you feel more satisfied and have a much decreased risk of being tempted by those unwholesome afternoon candies.
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