Creamed Carrot Soup

31.10.2008 | Author: Cook | Posted in Soups
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Creamed Carrot Soup


Servings: 8
Ingredients: 

  • 2 tb Butter
    • 

  • 1    Onion, finely chopped
    • 

  • 6 md Or 9 small carrots, diced
    • 

  • 1/4 c  All purpose flour
    • 

  • 6 c  Chicken stock
    • 

  • 1    Bay leaf
    • 

  • 1/2 ts Granulated sugar
    • 

  • 1/4 ts Dried thyme
    • 

  • 2    Sprigs fresh parsley
    • 

  • 1 c  Milk
    • 

  • 1/2 c  Whipping cream
    • 

  • 3 tb Each finely chopped parsley
    • 

  • -and chives
    •

Servings: about 8

Salt

In large heavy saucepan, melt butter over low heat; cook onion,covered, for
1 minute. Add carrots and stir to coat; cover and cook for 15 minutes,
stirring occasionally.

Stir in flour; cook, stirring, for 2 minutes. Gradually stir in stock; add
bayleaf, sugar, thyme and parsley. Simmer, uncovered, for 15 minutes or
until reduce slightly. Remove bay leaf and parsley.

Add milk and cream; gently heat throug but do not boil. Tast, add salt and
adjust seasoning if desired. Serve in bowls.

Source: Canadian Living, Soups and Starters posted by Linda Davis





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