Yield: Serves 4-6
For a special treat, use tender baby carrots.
Melt butter in soup kettle. Sauté onions, parsley, and sage until tender. Sprinkle with flour and stir gently but quickly until well blended. Slowly add stock, stirring constantly until mixture is smooth. Add carrots and simmer, partially covered, over low heat for 20 minutes or until carrots are tender. (Baby carrots may require only 10 minutes.) Press through food mill, season with salt and pepper, and reheat—or chill and serve cold.
For Cream of Carrot Soup: Add 1/2 to 1 cup cream to pureed soup and reheat; also good cold.
In this issue: Thoreau's Maine
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