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Carrot Soup Recipe
3 tablespoons butter
1 LB carrot -- scraped & coarsely grated
1/2 LB potato -- peeled & diced
1 onion -- finely chopped
4 cups chicken stock -- or water
1 pinch salt
1 pinch white pepper
3 Tablespoons cream
In a medium sized saucepan, melt the butter over moderate heat. Reduce the heat to low, add the carrots, potatoes & onion. Cook for 15 minutes, stirring occasionally with a wooden spoon to prevent the vegetables from sticking. Add the stock or water, salt and pepper and simmer for another 20 minutes, or till the vegetables are quite soft.
Remove the pan from the heat, pour the contents of the pan through a strainer placed over a medium sized mixing bowl then either press the vegetables through the strainer, or put them through a liquidizer / blender. Return the soup to the saucepan & reheat it. If the soup is too thin, simmer, uncovered, till the soup thickens. Stir in the cream, taste, adjust seasoning if necessary. Serve in hot bowls.
Good quality, young carrots are best as they provide a clear, fresh color & flavor for this soup. It may be served plain, or with croutons of bread, fried, diced potatoes, or serve with a swirl of cream and chopped chives or chopped, crisply fried bacon.
source: Vernalalisa's Party Menus
Please feel free to modify these recipes for any dietary needs or special diets.
Recipes || Desserts || Entrees || Salads || Soups || Vegetarian
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