"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cream of Carrot Soup Recipe

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This recipe for Cream of Carrot Soup, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Liz Randell
Added: Saturday, January 31, 2009


3 C. scraped, sliced carrots
1 large yellow onion, peeled and chopped
1/2 C. butter
1 tsp. sugar
1 tsp. salt, and more to taste
1 medium-sized potato, peeled and diced
1/2 C. water
1 1/2 C. light cream
4 Tbsp. flour
4 1/2 C. milk
fresh-ground black pepper
cayenne pepper
1 clove garlic, minced (optional)
garnish - croutons or chopped parsley

Saute the carrots and onions in a large skillet or soup pot in 4 tablespoons of the butter for a few minutes. Add the sugar, 1 tsp. salt, the diced potato, and the water. Cover tightly and simmer until the vegetables are just tender.

Puree the vegetables in a blender with the cream.

Melt the remaining 4 tablespoons butter in a skillet and stir in the flour. Cook the roux until it is golden. Heat the milk and stir it into the roux with a whisk. Cook the white sauce over a very small flame, stirring often, until thickened.

Combine the carrot puree and the white sauce in a large pot. Grate in some pepper and add paprika and cayenne to taste, as well as a little minced garlic if you like. Add a little brandy and salt to taste.

Simmer the soup gently for another 10 or 15 minutes, stirring occasionally. Serve hot, garnished with croutons or chopped parsley.




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