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Source: Campbell's Recipes
Tagged With: 6 servings (about 1 cup each)
Caramelized Carrot Bisque
This creamy soup features the perfect blend of sweet and savory.  Using frozen carrots and prepared chicken broth allows you to make this rich soup in just 40 minutes!
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Serves: 6 servings (about 1 cup each)
Prep Time: 10 minutes
Cook Time: 30 minutes
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6 tablespoons pecans
1 tablespoon brown sugar
1 tablespoon water
2 tablespoons Butter
2 tablespoons all-purpose flour
1/3 cup heavy cream
1 tablespoon olive oil
1 medium onion, cut in half and thinly sliced (about 1/2 cup)
1 clove garlic
1 package (16 ounces) frozen crinkle-cut carrot
1/2 teaspoon salt
2 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/4 teaspoon ground black pepper

Cook and stir the pecans, brown sugar and water in a 10-inch nonstick skillet over medium-high heat until the brown sugar mixture is thickened and coats the pecans.  Spread the pecans in a single layer on wax paper and let cool.
Heat the butter in a 1-quart saucepan over medium heat until melted.  Add the flour and cook and stir for 1 minute.  Stir in 3/4 cup broth and the heavy cream.  Cook and stir for 5 minutes or until the mixture boils and thickens.
Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion, garlic, carrots, salt and black pepper and cook for 10 minutes or until the vegetables are tender and well browned, stirring occasionally.
Place the vegetable mixture, the heavy cream mixture and 1 1/2 cups broth into a blender.  Cover and blend until mixture is smooth. Pour the mixture into a 3-quart saucepan and stir in the remaining broth.  Cook over medium heat until the mixture is hot and bubbling.  Sprinkle with the pecans before serving.

Make-Ahead: The glazed pecans can be made up to a week ahead and stored in an airtight container.  Just make sure to let them cool completely before storing.

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