Wednesday, October 27, 2010

Carrots... carrots... carrots soup

So I no longer have a single carrot in my house. But we sure enjoyed our carrot soup from our Samantha, an American Girl cookbook.:-)

Samantha's Cream of Carrot Soup
  • Peel the carrots and cut into ½ inch slices. Place carrots in a small saucepan with chicken broth over medium heat. When the broth begins to boil, turn heat down to medium-low.
  • Cook carrots for 20 minutes or until they are very soft.
  • Pour the broth from the carrots into a bowl and set aside.
  • Put the drained carrots back into the saucepan and mash with potato masher until smooth,
  • Place a large saucepan over medium heat and add butter. When it melts and sizzles, add flour and stir often for 3-4 minutes.
  • Add mashed carrots, salt, and cayenne pepper. Stir.
  • Slowly pour in broth and stir until soup is smooth and bubbly,
  • Add half and half. Stir again and heat soup slowly. Do not let boil.
  • Pour into bowls and top each serving with croutons.
    Serves 10-12

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