Cream of Carrot Soup (Porkkanasosekeitto) |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Based on a soup recipe from Beatrice Ojakangas' book, The Finnish Cookbook. I confess that I added the brandy to the carrots! Ingredients:
1 lb carrot |
1 cup beef broth |
2 tablespoons brandy |
2 tablespoons butter |
2 tablespoons flour |
4 cups milk |
1 tablespoon sugar |
1 dash pepper |
2 tablespoons fresh parsley, chopped |
2 teaspoons ground nutmeg |
Directions:
1. Peel carrots. Cook carrots in beef broth and brandy until tender, adding additional brandy if necessary. Drain, reserving the stock, and strain or mash the carrots to make a smooth puree.
2. Heat the butter in a saucepan, add the flour, and stir until blended.
3. Add the milk gradually, stirring constantly.
4. Heat to the boiling point and simmer for 10 minutes.
5. Add reserved stock, carrot puree, sugar, and pepper.
6. Garnish each serving with parsley and a dash of nutmeg.
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