Saturday, October 22, 2011

Carrot Soup

I had a lot of garden carrots to use this year.

1 medium onion diced
3 large carrots cut into slices
1 TBSP parsley
1 TBSP basil

sauté in 1 TBSP olive oil

2 cups chicken broth

Boil for about 12 minutes. Purée in batches. Set aside.

In same pan

Melt 2 TBSP butter. Add 2 TBSP flour. Mix well.
1 cup milk.
Whisk together until starting to thicken.

Add Carrot purée.

Mix together.

salt and pepper to taste.

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