Shannon, would you please send the address of this Web Site?
CB: The Old Leather Bat
----- Original Message -----
From: "Shannon Hannah" <[email protected]>
To: "Cooking in the dark" <[email protected]>
Sent: Wednesday, November 13, 2013 10:59 AM
Subject: [CnD] Carrot Soup
In Canada the 2014 Milk Calendar will be in many news papers this weekend.
I went to the web site for this recipe where there is all the recipes from
Milk Calendars dated back to 1974.
Carrot Soup
Homemade soup fits the bill for a quick weeknight dinner, lunch packed up
and ready to heat or a starter for a weekend meal. The sweet taste of
carrots accented with cheese and milk will please all members of the
family.
3 cups shredded carrots (about 5)
1/2 cup chopped onion
2 tsp dried parsley flakes
1 cup reduced-sodium chicken broth
3 cups milk
2 tbsp butter
2 tbsp flour
1 1/2 tbsp salt
1/2 tsp granulated sugar
1/4 tsp pepper
1/2 cup shredded Canadian Cheddar cheese
In a large saucepan, combine carrots, onion, parsley and broth; cover and
bring to a boil over medium-high heat. Reduce heat and boil gently for
about 10 min or until carrots are soft.
In a large glass measuring cup or bowl, heat milk in microwave on
medium-high (70%) power for 3 to 5 min or until steaming.
In a small, microwave-safe bowl, melt butter on medium-low (30%) power for
1 to 3 min, until melted; whisk in flour, salt, sugar and pepper.
Gradually pour into warmed milk, whisking constantly.
Gradually pour hot milk mixture into carrots, stirring constantly. Cook
over medium heat, stirring often, for about 5 min or until soup is
thickened. Remove from heat and stir in Cheddar. Ladle into warm bowls to
serve.
Recipe from Anne Friesen, dairy farmer from Morden, Manitoba.
In the 2014 Milk Calendar
www.milkcalendar.ca
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