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Creamed Carrot Soup

Canadian.Recipes's picture
Ingredients
  Butter 2 Tablespoon
  Onion 1 Medium, peeled and chopped fine
  Carrots/9 small carrots 6 Medium, scraped and diced evenly
  Flour 5 Tablespoon
  Low salt chicken stock 6 Cup (96 tbs) (Or Lightly Salted)
  Salt 1 Teaspoon
  Bay leaf 1
  Dried crushed thyme 1⁄4 Teaspoon
  Parsley stalks 2
  White sugar 1⁄2 Teaspoon
  Milk 1 Cup (16 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Finely chopped parsley 1 1⁄2 Tablespoon, mixed with chives
  Finely chopped chives 1 1⁄2 Tablespoon, mixed with parsley
Directions

Melt the butter in a large, heavy-bottomed saucepan.
Add the onions.
Cook gently over low heat, covered, 1 minute.
Add the carrots.
Stir to coat the vegetables.
Cover and continue cooking over low heat 15 minutes.
Stir in the flour.
Cook 2-3 minutes without scorching.
Heat the stock and add it gradually to the carrots, stirring constantly to prevent lumps.
Add the salt, bay leaf, thyme, parsley, and sugar.
Simmer uncovered for 15 minutes.
The soup will be somewhat reduced and the flavour matured.
Remove the bay leaf and parsley.
Scald the milk and cream.
Add to the soup.
Taste.
Add more salt if desired.
Serve in bowls or in a tureen sprinkled with the chopped parsley and chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday
Ingredient: 
Carrot
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes
Servings: 
6

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