"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cream of Carrot-Cheddar Soup, by Sue Dames, is from The Haun Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 T butter 1/2 cup finely chopped onion 1 lb (8 to 10) carrots, shredded 1 lb (3 to 5) potatoes, shredded 6 cups chicken broth 1/2 tsp dried thyme 1 bay leaf 1/8 tsp Tabasco sauce 1/2 tsp Worcestershire sauce 1/2 tsp sugar salt & pepper to taste 1 1/2 cups milk (may use part cream) 1 to 2 cups cheddar cheese, shredded
In large kettle sauté the butter and chopped onion until onions are clear. Add vegetables and simmer until tender. (20 - 30 minutes) Add milk and cheese stirring until cheese is melted. Discard the bay leaf. Serve hot.
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