| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soups |
1 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Marjoram |
| 1/2 |
c |
Water |
| 4 |
c |
Sliced carrots |
| 2 |
tb |
Chopped onions |
| 2 |
tb |
Butter |
| 2 |
tb |
All-purpose flour |
| 2 |
c |
Milk |
| 2 |
ts |
Dill weed |
| 1/4 |
ts |
Thyme |
| 1 |
tb |
Chicken stock base |
| 2 |
c |
Half-and-half |
| 1 |
c |
Heavy cream |
|
|
Salt and white pepper to taste |
| 1 |
|
Carrot; grated |
|
|
Curry to taste |
INSTRUCTIONS
This soup can be served chilled, but omit the grated carrot. When
re-heating, do not boil.
Stir sugar and marjoram into boiling water. Add carrots and onion. Steam
until tender. Stir in butter until melted. Sprinkle with flour. Cook and
stir until lightly browned. Add milk gradually, stirring until smooth.
Season with 1 teaspoon of the dill and the thyme. Simmer 30 minutes,
stirring occasionally. Puree in blender or food processor and return to
soup pan. Add chicken stock base, half-and-half, cream, and season to
taste. Refrigerate until serving time. Reheat and stir in grated carrots.
Garnish with remaining dill weed.
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
5, 1998
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