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#810064
CARROT SOUP
Ingredients
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2 lb. carrots, quartered
1 small, sweet onion, quartered
1 clove garlic, halved
1 can vegetable broth
1/2 pint half and half
Salt, white pepper to taste
Procedure
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Simmer carrots, onion, garlic, and broth in a medium sized sauce pan until
the carrots are cooked (10 mins). Set up a strainer on top of a second
sauce pan. Pour the soup into the strainer. Discard the onion and
garlic. Put the cooked carrots, half and half, and the strained broth
into a blender. Blend until smooth. Pour blended soup into a sauce pan
and reheat. Add salt and freshly ground white pepper to taste. We like
to serve the soup with goldfish crackers on the side.
Submitted February 27, 1999
by T. Swans
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