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Cream of Carrot Soup




Source of Recipe


Macklinda


List of Ingredients




Simmer in a covered saucepan until tender (15-20 minutes):

2 cups thinly sliced peeled carrots
2 tablespoons unsalted butter
1 teaspoon mesquite honey
1/2 teaspoon kosher salt
1/2 cup water


Recipe



While carrots are cooking, melt in another heavy-bottomed saucepan:

2 tablespoons unsalted butter
With a wire whisk, blend in:

2 tablespoons flour
1/2 teaspoon kosher salt
Dash of white pepper
Stir over medium heat until the mixture is smooth and bubbly. Do not let it scorch. Remove from heat and stir in:

2 1/4 cups whole milk
Bring to a boil slowly, stirring constantly. Boil one minute being careful not to scorch or boil over. Combine both saucepans and put the mixture through a blender or food processor. Purée until smooth.

Reheat to just before boiling point. Serve with a swirl of sour cream and a rosemary sprig, if desired.

Serves 4.