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Recipe for Cream of Carrot Soup


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Here is a recipe that was requested. I can not be responsible for the nutritional content, but you can make substitutions, as I have noted.

 

 

Cream of Carrot Soup

 

1 - 2 medium onions

4 cups raw carrots

5 tablespoons butter

4 tablespoons flour

5 cups beef broth * you can use fat-free broth

4 whole cloves

3 cups milk

salt and pepper to taste

nutmeg

 

 

Peel and coarsely chop onions and carrots. Melt butter in soup kettle and saute vegetables until onions are golden and translucenty. Blend in flour. Mix in 2 cups beef broth and stir until smooth. Add remaining broth and cloves. Simmer covered for 30 minutes.

 

Discard cloves and blend soup in blender to puree (bit at a time). NOTE: If you have a hand wand (electric), you can use the wand in the pot, and IGNORE putting soup in blender. Pour mixture with milk into soup kettle and adjust seasonings. Heat until hot, but not boiling. Serve with a little nutmeg sprinkled on top.

 

 

Chef Denny

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