Creamy Rich Carrot Soup

Recipe Ingredients

3 tablespoons	45ml	Butter
2 cups	220g / 7.8oz	Diced carrots - (abt 6 of them)
1		Parsnip - diced, (optional)
2		Onions - diced
1/2 tablespoon	7.5ml	Flour
1 1/2 cups	355ml	Vegetable or beef stock
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Whole cloves
1 cup	237ml	Milk
1 cup	237ml	Whipping cream
		Garnish
1		Carrot - peeled

Recipe Instructions

Melt the butter in a large saucepan and add the carrots and onions. Stir until the onions are transparent, then stir in flour and cook for a minute. Add the stock slowly, blending well, then season with salt and pepper and cloves. Cover and simmer for 30 minutes.

Remove the cloves and puree the soup. Return to the pot, add the milk and cream, and stir until it is about to boil. Ladle immediately into bowls, then, with a carrot peeler, peel some 5 to 10 slivers from the remaining carrot onto the face of the soup into each bowl.

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

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