Categories: Soup

Ingredients

• 2 1/2 quarts fat-free chicken or vegetable broth (fresh, canned, or made from bouillon)
• 2 lbs carrots, scraped and sliced
• 1 1/2 pounds all-purpose potatoes, pared and diced
• 6 medium leeks (white part only), well washed and sliced
• 4 celery ribs, sliced
• 2 tsp dried tarragon leaves
• 1/2 tsp ground white pepper or to taste

Directions

1. Combine all ingredients in 6-quart pot. Bring to a boil; reduce heat to low. Cook, parcially covered, until vegetables are very tender, 20-30 minutes.

2. Working in batches, transfer mixture to blender, reserving a few pieces of carrot and potato for garnish; process until pureed.

3. Serve each guest 1 cup bisque garnished with reserved carrots and potato.

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