Review of last recipe (photo above) - I didn't know if I liked fennel (I don't like licorice flavor, but don't mind slight anise flavor, which is just what fennel is), but the salad was good, and made better by some great sausage from my local butcher ... it's was just not good enough to make again.

TODAY'S RECIPE - LEMON-CARROT BISQUE
This soup is also good cold.

2 tbsp butter
2 medium carrots, grated
1/4 cup minced onion
3/4 cup chicken broth
1 tbsp lemon juice
1 tbsp grated lemon peel
3/4 cup half and half
salt and freshly ground pepper
dash of hot pepper sauce
2 lemon slices for garnish
minced fresh mint or parsley for garnish

Melt butter in heavy saucepan over low heat.  Add carrots and onion.  Cover and cook, stirring occasionally; 5 minutes.  Blend in chicken broth, lemon juice and peel.  Cover and cook, stirring occasionally; 15 minutes.  Add half and half and cook 10 minutes.  Transfer to blender and puree until smooth.  Season with salt, pepper and hot pepper sauce.  Ladle soup into bowls and garnish with lemon slices and minced mint or parsley.