Cream of carrot soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Marjoram |
| ½ | cup | Water |
| 4 | cups | Sliced carrots |
| 2 | tablespoons | Chopped onions |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 2 | cups | Milk |
| 2 | teaspoons | Dill weed |
| ¼ | teaspoon | Thyme |
| 1 | tablespoon | Chicken stock base |
| 2 | cups | Half-and-half |
| 1 | cup | Heavy cream |
| Salt and white pepper to taste | ||
| 1 | Carrot, grated | |
Directions
curry to taste
HINT: This soup can be served chilled, but omit the grated carrot.
When re- heating, do not boil.
Stir sugar and marjoram into boiling water. Add carrots and onion.
Steam until tender. Stir in butter until melted. Sprinkle with flour. Cook and stir until lightly browned. Add milk gradually, stirring until smooth. Season with 1 teaspoon of the dill and the thyme. Simmer 30 minutes, stirring occasionally. Puree in blender or food processor and return to soup pan. Add chicken stock base, half-and-half, cream, and season to taste. Refrigerate until serving time. Reheat and stir in grated carrots. Garnish with remaining dill weed.