Autumn Carrot Soup

 I'm not sure what Greenwich publication this was clipped from, but the recipe is credited to Morgan in Glenville

Ingredients

1 lb carrots, peeled

1/2 lb butternut squash

1 medium onion

2 stalks celery

2 Tablespoons butter

1 Tablespoons flour

1/4 cup oil

6 cups chicken stock

1 & 1/2 cups light cream

1/4 tsp nutmeg

salt and pepper to taste

Process

1. Skin, seed, and chop the squash.

2. Chop the onion and celery. 

3. Slice 1/3 of the carrots into thin circles. Chop the rest. 

4. Reserving the carrot circles, saute the chopped vegetables in oil until tender. 

5. Place the sauteed vegetables and some stock in a blender and puree. 

6. Bring remaining stock to a boil, add carrot circles and simmer until tender, then add the vegetable puree. 

7. Heat butter, add flour, and cook over slow heat 4 to 5 minutes until smooth and light brown, then add it to the soup. 

8. Add cream, nutmeg, salt and pepper. Cook 15 to 20 minutes over slow heat. 

9. Adjust seasonings and serve. 

 

Serves 8