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CREAMY CARROT SOUP
This will be terrific if your Grad is having a sit-down summer party. It's so pretty, and can be served chilled or at room temperature if desired.
Serves: 6
Recipe By: Grace Yaskovic of Branchville, New Jersey ( in Taste of Home) 1 cup chopped Onion
1/4 cup Butter
4 1/2 cups sliced Carrots, 1/4 inch thick
1 large Potato, peeled and cubed
2 cans Chicken Broth (14-oz.)
1 teaspoon Ground Ginger
2 cups Heavy Cream
1 teaspoon crushed dried Rosemary
1/2 teaspoon Salt
1/8 teaspoon Pepper
Sprigs of fresh Rosemary to garnish
In 5-quart Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover; cook over medium heat 30 minutes or until vegetables are tender. Cool 15 minutes. Puree in batches in blender or food processor until smooth. Return all to saucepan; add cream, rosemary, salt and pepper. Cook over low heat until heated through and well-blended. Taste to adjust seasonings if needed. Serve immediately garnished with fresh sprigs of rosemary if desired.

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