Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury andWestminster Crackers
Today I'm sharing a favorite recipe from my kitchen. Carrot soup. It's warm and thick (and simple!) and perfect for all the rainy weather we've been having here!
I originally got this recipe from my aunt. No idea where she got it from.
Here's what you're going to need:
4 cups peeled and cut up carrots
2 cups chicken stock
1 cup chopped onion
3 tbsp butter (I use margarine)
3 tbsp flour
1 tsp salt
1/8 tsp pepper
1/4 tsp seasoning salt
4 cups milk
Throw carrots, onion, and stock into saucepan. Cook until the vegetables are tender. Take off heat and let them cool a bit.
While I wait for this to cool, I deal with my leftover broth. For the longest time whenever we'd buy a litre of broth, we'd use a little bit, and then the rest would sit in the fridge until it was old and we'd throw it out. Now, however, we have an ice cube tray (specifically for this purpose) that we use to freeze beef/chicken/vegetable broths to use at a later date. This is especially helpful when it's one of those recipes that calls for just a tbsp!
Put carrot mixture into a blender. I usually add a little bit at a time because my blender's not that great, but if you have a good one, throw it all in. Set this mixture aside for now.
Melt your butter in saucepan (I use the same one, just make sure there are no little onion/carrot bits left)over low heat. Add the flour, salts and pepper. Whisk together. It will be a little bit dough-y.
SLOWLY (I can't emphasize this enough) add your milk. As a guideline, for the first cup of milk add 1/4 cup at a time, whisking and heating in between. Keep adding milk slowly and whisking and heating. If you heat your milk too quickly, when you add the carrot puree, it'll look curdled (it'll still be okay to eat, it just doesn't look very appealing).
I let this milk-flour mixture heat quite a bit between cups. The longer you cook it, the thicker (and better) your soup gets.
Once you've added all the milk, heat to almost a boil (as my high school home ec. teacher would yell at us: you don't want to boil milk because it'll taste flat. Not sure if I really figured out what this meant, but I don't overly want to test it. As crazy as that woman was, she was right a fair bit of the time).
Now it's time to add the carrot puree. Whisk together with the milk and heat until hot all the way through.