Recipe of the Week
Creamed Carrot Soup
5 tb butter
2 cups onions, coarsely chopped
4 cups carrots, coarsley chopped
4 tablespoons flour
5 cups beef broth
3 cups half-and-half
1 pinch salt
1/4 teaspoon nutmeg
Melt butter in sauce pan. Saute vegetables until onions are clear. Blend in flour.
Add in broth just to cover, and stir until smooth. Simmer covered 30 minutes. Put soup through blender to puree and return to pan. Add a pinch of ground nutmeg. Stir in Half-and-Half and heat through.
Serve with a dash of nutmeg over and a sprig of fresh parsley if you want to be extra fancy.
The amount of cream can be varied according to preference. Milk can be substituted. This soup will freeze well if the cream is withheld until it is reheated.
Great fall/winter soup that offers a splash of seasonal color. It can be slurped straight out of a mug or served in more elegant style.
Makaes 8 servings