Creamed Carrot Soup
|Onion||1 Medium, peeled and chopped fine|
|Carrots/9 small carrots||6 Medium, scraped and diced evenly|
|Low salt chicken stock||6 Cup (96 tbs) (Or Lightly Salted)|
|Dried crushed thyme||1⁄4 Teaspoon|
|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|
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.
Add more salt if desired.
Serve in bowls or in a tureen sprinkled with the chopped parsley and chives.