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.

==== ====

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