Carrot Soup

Serves:

Ingredients:

1 lb Carrots
1 cn Chicken broth (about 14 oz)
1/3 c Chopped onion
1 c Chopped cauliflower
1 3/4 c Milk
3 tb All-purpose flour
1/2 ts Salt
1/8 ts Ground white pepper
1/4 c Half-and-half

Method:

Wash, peel, and slice carots.
In a medium saucepan, bring 2 cups of water to a boil; add carrots.
Simmer over low heat, covered, for 15 minutes, or until tender.
Drain; set aside.
In the same saucepan, over high heat, bring chicken broth and onion to a boil.
Add cauliflower, reduce heat to low, and simmer, covered, for 10 minutes until tender.
Drain through strainer over small saucepan to reserve broth.
In a measuring cup, combine 1/4 cup of the milk, flour, salt, and pepper until smooth.
Stir milk mixture into the reserved broth.
Over medium heat, bring to a boil; cook, stirring, until sauce is thickened.
Remove from heat.
Place cauliflower mixture, 1/2 cup sauce, and the half-and-half in a blender container.
Cover and blend until smooth, stopping to scrape container often.
Pour cauliflower soup into small saucepan and keep warm over very low heat.
(OR pour into a container and refrigerate until ready to serve.
) Place the rest of the sauce in the blender.
Add the remaining 1 1/2 cups of milk and the carrots.
Cover and blend until smooth, stopping to scrape container often.
Pour carrot soup into medium saucepan and heat through.
(OR put into a container and refrigerate.
) (Reheat cold soups when ready to serve.
) To serve, ladle carrot soup into warm soup bowls.
Drizzle 2 to 3 tablespoons of cauliflower soup on top of each.