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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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One of my uncles and aunts was here for what is likely to be his last visit (he has cancer and is not doing well), so I wanted to prepare a really nice dinner. The original recipe was for 4, but I modified slightly, and doubled to serve 8, serving as the first course. It originated in one of my diabetic cookbooks (uncle and aunt are both diabetic), but was a major hit with the non-diabetics as well as the diabetics. Everyone was disappointed there was none left (for thirds). Ingredients:
4 cups sliced carrots |
3 cups chicken soup base (or broth) |
1 cup chopped onion |
2 tablespoons parsley, chopped |
2 stalks celery, cut into pieces |
1/2 teaspoon dried marjoram |
2 tablespoons margarine |
4 tablespoons all-purpose flour |
2 cups skim milk |
salt (to taste) |
pepper (to taste, i used ground peppercorn) |
Directions:
1. Place all ingredients through marjoram in a saucepan.
2. Bring to a boil.
3. Reduce heat and simmer until carrots are very tender.
4. Pour this mixture into food processor or blender and puree until smooth.
5. In saucepan, melt margarine.
6. Add flour.
7. Mix well.
8. Add milk gradually.
9. Continue cooking and stirring until mixture thickens and bubbles.
10. Stir in vegetable puree.
11. Blend well.
12. Season to taste.
13. If desired, thin with more broth or water.
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