Red Root Soup
This was sent in by Lynda Finn, a new contributor! She says "One Christmas I was host to a group of US Marines and as I was preparing the food I asked if anyone had any particular dislikes. Two said they hated carrots. Oops, I was serving carrot soup! However, thinking on my feet I called it Red Root Soup (we were drinking Root Beer at the time, maybe that inspired me) I put out the soup and gritted my teeth waiting for the carrot haters to say they loathed it. Not only did they slurp it up, they asked for the recipe...so even carrot haters can like this soup. Australians might get an extra laugh from the soup's title!"Serves 4
Ingredients:
- 6 medium Carrots, sliced
- 2oz Butter (essential, marg will not do)
- 3 cups Chicken stock (from cube or fresh)
- 1/2 cup mixed milk/cream (no hysterics from the Food Police please, when it's divided between 4 people there's a very small amount of butter and cream per person)
Instructions
- In a large pan saute the chopped carrot in butter until it is well coated.
- Pour in the chick stock, cook until carrots are soft.
- Blend well, this should be only slighly less thick than a puree.
- Add milk/cream mixture.
- Serve and garnish. Delicious with garlic croutons
This soup forms the basis for some wonderful casseroles. For instance you can put some in a dish, add chopped chicken, mushrooms, garlic and onions and bake in medium oven for 45 mins and it is totally yummy. Other meats,(minced lamb, pork or beef) and other veg (green beans, cauliflower) can be substituted.