Friday, October 10, 2008

Esquisite Carrot Soup

I can eat soup, no problem, but I don't love soup generally. There are a couple exceptions. This is one of them. Years ago, my neighbor gave me this recipe. She is an amaaaaazing cook, so I knew it would be good, but boy, was I in for a surprise. I had never had carrot soup like this. It's actually one of the main reasons I wanted to plant carrots this year. We had it for dinner the other night and on the cool evening that it was, it tasted even more wonderful than I remembered.

Carrot Soup (recipe by Elaine Joeckes)

1 lb. carrots, peeled
1 1/2 cup water
2 cubes chicken bullion
1 tsp. sugar
2 cups milk
6 oz. cream cheese, softened
4 green onions, chopped
3 tbsp. butter
3 tbsp. flour
1/2 tsp. Tabasco
1/2 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. salt

Cook carrots in water, bullion and sugar until tender. Puree in batches (in a blender) or use an immersion blender while you add 2 cups of milk until the carrots are smooth.

In a large pot, saute green onions in butter for 1 minute. Blend in flour and saute for 3 minutes. Gradually add carrot mixture to onions while whisking. Cut the cream cheese into cubes and add them , stirring over medium heat until well blended. Add remaining ingredients, seasoning further as needed. Bring to a simmer until ready to serve- do not boil. Add a little more milk if soup is thicker than your liking. (This soup freezes very well.)

My note: Since I had no green onions, I used a regular onion that I had chopped. After I sauteed it and added the carrot mixture, I used the immersion blender again to puree the onions smooth. The green onions sure make it pretty, though. Pin It

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