Cream of Carrot Soup
I don't know if this soup will make you see better but you never know...  

4 large peeled carrots
1 teaspoon brown sugar
One onion, chopped
2-4 4 tablespoons of Vegetable or Chicken soup base
Enough water to cover the carrots           
1/2 cup 32% creme            
1/4 cup chopped parsley                   
2 tablespoons corn starch            
1 cup water             
           




Boil until the carrots are soft. Puree in blender. Put back in rinsed pot and add 1/2 again as much water. Heat until boiling. Add 1/2 cup 32% cream. Heat until boiling. In a separate bowl mix 2 tablespoons cornstarch with water; add to pot. Stir constantly for 1 minute and remove from heat. Add chopped parsley (optional) and continue stirring for 1 minute. Remove from heat and serve.

These soups taste good for a reason. They use 32 % cream. OH NO !!! 32 % CREAM !!! Yes, the alternative is 4 cups of milk; which is expensive in itself and dilutes the flavor of the soup. A 1/2 pint of cream is only milk fat with water; only more concentrated at 32 instead of 2 %. And it just tastes better with 32% cream.       

Add a parsnip to the vegetables or some fresh chopped parsley when finished for a bit of extra flavor. Don't worry too much about how you cut the vegetables; you will be boiling them anyway...)

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Making Soups - Tips and Tricks

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Thanks for dropping by

BUCK