Tuesday, February 16, 2010

Cream of Carrot Soup

This actually came from Samantha's Cookbook, which I got in second grade or so, and used to make an entire four-course Victorian meal for my family, complete with hand-decorated menus and place cards. A quick look at the American Girl website shows that cookbooks are no longer a part of the "empowering girls through history" plan, but there are now a whopping twelve historical dolls available, only $95 each with the first book and basic outfit. Good greif.

Anyway, the soup. It's very good and just a little spicy. Or a lot spicy, if you're like me, and switch the salt and cayenne pepper measurements every dang time you make it.

1 lb carrots
2 c vegetable broth
2 T butter
2 T flour
1/2 t salt
1/8 t cayenne pepper
1 c half & half

Peel carrots and cut into 1/2 inch slices. In a saucepan, bring carrots and broth to a boil. Then cook 20 minutes on medium-low heat, until the carrots are soft. Drain and SAVE the broth. Mash carrots.
In a large pot, melt butter, add flour and cook 1 minute on low heat. Add carrots, salt, and cayenne pepper. Slowly add broth and cook 10 minutes on medium-high heat.
Stirring constantly, add half & half. Bring soup back to hot, but do not allow to boil.
Serve with crackers.

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