Recipe by Cindy Lynn
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).
Top Review by Teresa M
I am a soup lover and this one tasted Really Great, and we all loved it. I did puree' only half the carrots because I wanted a little crunch, but taste-wise it was truly Right On and worked wonderfully with Inez's Cheese Straws! Thanks Cindy Lynn..
- 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 See How It's Made
- Place all ingredients through marjoram in a saucepan.
- Bring to a boil.
- Reduce heat and simmer until carrots are very tender.
- Pour this mixture into food processor or blender and puree until smooth.
- In saucepan, melt margarine.
- Add flour.
- Mix well.
- Add milk gradually.
- Continue cooking and stirring until mixture thickens and bubbles.
- Stir in vegetable puree.
- Blend well.
- Season to taste.
- If desired, thin with more broth or water.