Cream Of Carrot Soup
|Onion||1 , diced|
|Carrots||1 Pound, unpeeled, thinly sliced|
|Vegetable stock/Water||4 Cup (64 tbs)|
|Skim milk powder||1 Cup (16 tbs)|
|Stock/Water||2 Cup (32 tbs)|
|White pepper||To Taste|
|Chopped fresh dill/Chopped parsley||1 Tablespoon (For Garnish)|
Saute onion in oil until transparent.
Lift out of pan and put into blender.
In same pan, saute carrots until tender.
Set aside 1/3 of the carrots.
Put 2/3 of sauteed carrots in blender.
Add some of the stock or water and puree.
Heat in the top of a double boiler.
Combine skim milk powder with cool stock, using a wire whisk.
Add to puree.
Add salt and pepper to taste.
Add the reserved 1/3 sauteed carrots to the soup.
Garnish with dill or parsley.