Carrot Soup (Serves 4)
2 T butter
1 lb carrots, peeled and roughly chopped
1 onion, minced
1/4 cup flour
4 cups milk
salt, pepper, and nutmeg to taste
1 T lemon or orange zest (optional)
This formula works for almost any vegetable or combination of vegetables, fresh or frozen. For maximum aesthetic appeal, use vegetables similar in color if combining.
In a dutch oven, sautee carrots and onion in butter until the onion is tender. Work in the flour to form a roux. Cook a few minutes until the roux is lightly browned. Add the milk and stir continuously until the roux is worked in and no lumps remain. Reduce heat to a simmer and cook until carrots are tender, about 45 minutes. Puree soup and transfer to tureen or clean pot. Season to taste.
Delicious as this soup was, my family was hungry 90 minutes later, so I would recommend serving it with some cheese or an omelette.