Carrot Soup

Servings: 8
Ingredients:

1 lb Carrots
1 cn Chicken broth (about 14 oz)
1/3 c  Chopped onion
1 c  Chopped cauliflower
1 3/4 c  Milk
3 tb All-purpose flour
1/2 ts Salt
1/8 ts Ground white pepper
1/4 c  Half-and-half

Wash, peel, and slice carots. In a medium saucepan, bring 2 cups of water
to a boil; add carrots. Simmer over low heat, covered, for 15 minutes, or
until tender. Drain; set aside. In the same saucepan, over high heat,
bring chicken broth and onion to a boil. Add cauliflower, reduce heat to
low, and simmer, covered, for 10 minutes until tender. Drain through
strainer over small saucepan to reserve broth. In a measuring cup, combine
1/4 cup of the milk, flour, salt, and pepper until smooth. Stir milk
mixture into the reserved broth. Over medium heat, bring to a boil; cook,
stirring, until sauce is thickened. Remove from heat. Place cauliflower
mixture, 1/2 cup sauce, and the half-and-half in a blender container. Cover
and blend until smooth, stopping to scrape container often. Pour
cauliflower soup into small saucepan and keep warm over very low heat. (OR
pour into a container and refrigerate until ready to serve.) Place the rest
of the sauce in the blender. Add the remaining 1 1/2 cups of milk and the
carrots. Cover and blend until smooth, stopping to scrape container often.
Pour carrot soup into medium saucepan and heat through. (OR put into a
container and refrigerate.) (Reheat cold soups when ready to serve.) To
serve, ladle carrot soup into warm soup bowls. Drizzle 2 to 3 tablespoons
of cauliflower soup on top of each.

Makes 8 (2/3 cup) servings.

[McCall's COOKING SCHOOL No 12] Posted by Fred Peters.