Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

11 c Chicken broth,reg strength
3 c Chopped celery
3 c Chopped carrots
3 lg Onions,chopped
1 sm Red or green bell pepper,
-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 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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