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Recipe for :

Creamy Carrot Soup
This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


7 cups of chicken or vegetable stock*
4 tablespoons butter
2 lbs. fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks of celery
1/2 tsp. freshly grated ginger
1 tsp. salt
1 tsp. black pepper
1 teaspoon ground nutmeg
1/2 pint of heavy cream

  1. In a large pot, bring stock to a boil.
  2. Chop all vegetables into small pieces (approximately 1/2 inch cubes).
  3. In a sauté pan, over medium high heat, melt half of the butter. sauté vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
  4. Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
  5. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth.
  6. Add salt and pepper.
  7. To serve, add approximately 1 tablespoon of cream per serving and reheat. Do not let boil.
  8. Serve in warmed bowls.

Note: Browning the vegetables before simmering them brings out their naturally sweet flavors. The browner (without burning), the better.

Vegetable sautéing may require two pans.

Adding the cream at the reheating stage, rather than all at once, extends the refrigerator life of the soup.

If you attempt to puree soup before it has cooled down, the top of the blender will blow so wait until it cools.

Shirley Cline