member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â