Oyster Cream Soup With Lemony Carrots

Recipe Ingredients

2		Carrots - peeled
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Onion - chopped (medium)
1		Green onions - chopped
3		Garlic cloves - chopped
4		Canned tomatoes (or 2 fresh) - peeled, seeded,
		And chopped
1 teaspoon	5ml	Chopped basil (or pesto)
1 teaspoon	5ml	Thyme
		Salt - to taste
		Freshly-ground white pepper - to taste
		Cayenne pepper - to taste
5 cups	1185ml	Milk
1 cup	237ml	Whipping cream

Recipe Instructions

Boil the carrots until tender. Drain, slice thinly and mix with lemon juice and oil. Refrigerate.

Melt the butter in a large saucepan over medium-low heat. Add onions and garlic and cook until translucent -- about 10 minutes. Add the tomatoes, increase heat, and cook until thickened, stirring occasionally, about 10 minutes. Stir in the basil and thyme, salt, pepper, and cayenne to taste. Cook until all the moisture has evaporated, then puree in a blender or food processor. At this point, you can refrigerate until ready to serve. Overnight just makes it better.

When ready to eat, stir the onion mixture into a saucepan with the milk and cream and bring to a boil. Reduce heat, adjust seasoning, and add the carrots with marinade. Add the whole jar of oysters, liquid and all, and poach until just opaque -- about 2 minutes.

Ladle into flat soup bowls and garnish with the basil leaves -- or swirl a teaspoon of pesto through each bowl.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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