I have had a craving for a good Cream of Carrot Soup for a while now. I used to get a good bowl at a small restaurant that has since closed but never made it myself before. My grandma recently made a pot us for me. I must say, it went down good with some locally made bread – that are made from old time stone ovens. Anyway, I think this recipe is incredible.
Ingredients:
- ½ cup evaporated milk or Cream
- ½ lb carrots, grated
- ¼ teaspoon chopped thyme
- ¼ teaspoon pepper
- ¼ lb salt pork of beef
- 1 onion, grated
- small tannia, chopped
- 1 clove garlic
- 2ozs. Butter
- 4 cups water or stock
| Method: |
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In a large sauce pan over heat sauté carrot, onion, garlic, salt pork and thyme in butter. Do not allow to become brow, so cook over low heat covered for about 5 minutes. Then add 4 cups water or stock and bring to a boil. Lower heat and cook covered until all vegetable are very soft. Cool slightly and put into blender after removing salt pork. Return to heat and cook until mixture thickens. Just before serving add cream. Allow to become well heated, but do not boil. Serve immediately. Photo credit:bfeedme.com |
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