Cream of Carrot Soup

from the kitchen of my friend Lee Ostlund

4 slices bacon chopped
1/4 cup butter
2 lb. carrots chopped or grated
1 medium onion thinly sliced
1 cup chopped celery
1/2 cup chopped turnip
1/2 cup flour
2 qt. chicken broth
2 sprigs parsley
1 bay leaf
pinch of thyme
salt and pepper
1 1/2 cup milk
1/2 cup whipping cream whipped
thin carrot strips

Fry bacon in Dutch oven until limp, add butter. Add veggies. Saute until onion is transparent, 5 min. or more. Stir in flour. Cook and stir 2 minutes. Stir in broth. Heat to boiling, stirring constantly. Reduce heat, add the spices. Simmer 15 minutes, remove bay leaf. Place vegetable mixture in blender. Puree. Pour back into Dutch oven. Stir in the milk. Heat to near boiling, then reduce heat and stir over medium heat some five minutes. Taste, add salt and pepper. Swirl cream on top. Garnish with carrot strips.

A touch of nutmeg might also be added.

 Kissin’ don’t last, cooking do”


(Visited 41 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

Please add PRIVATE if you simply wish me to answer a question and I will get back to you.

This site uses Akismet to reduce spam. Learn how your comment data is processed.