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CREAM OF CARROT
(OR WINTER SQUASH SOUP)

  • 3 pounds carrots, washed and chopped
    or

  • 5 pounds of winter squash, cut in half, baked, peeled, and cubed

  • 1/2-cup butter

  • 3 stalks of celery, stringed and diced

  • 1 large onion, diced

  • 1-teaspoon marjoram

  • 1-teaspoon thyme

  • 1-teaspoon brown sugar

  • 2 tablespoons potato starch

  • 2 tablespoons butter

  • 1-cup cream

  • 1-cup milk

  • 1 1/2 teaspoons salt

  • 1/2-teaspoon white pepper

  • 1-cup vegetable broth

Sauté vegetables, herbs, and sugar in 1/2-cup butter, in a 2-quart saucepan. Cover and simmer until the carrots (or squash) are very tender. In a separate saucepan melt 2 tablespoons of butter and whisk in potato starch. Continue to whisk and add 1/2 the amount of milk called for and half the amount of cream, set aside. Meanwhile, pur­ee vegetable mixture in a food processor or blender, until smooth and creamy. Blend in seasonings and broth; add potato starch mix­ture, plus the remaining milk and cream. Reheat and serve. Serves 6 to 8.

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