Title: Sherried Lentil Bisque
Categories: Soup
Yield: 6 Servings

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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