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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cream of Carrot Soup Recipe

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This recipe for Cream of Carrot Soup is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
paprika
cayenne pepper
1 clove garlic, minced (optional)
brandy
garnish - croutons or chopped parsley
Directions:
Directions:
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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