Cream of Carrot Soup

Add a parsnip to the vegetables or some fresh chopped parsley when finished  for a bit of extra flavor
2 cups chopped carrots (don't worry about cutting them too small; you will be boiling them anyway...)
1 teaspoon brown sugar
One onion, chopped
2-4 4 tablespoons of Vegetable or Chicken soup base (to taste)
Enough water to cover the carrots
Boil until the carrots are soft.  Puree in blender.   Put back in rinsed pot and add 1/2 again as much water. Heat until boiling.  Add 1/2 cup 32% cream.  Heat until boiling.  In a separate bowl mix 2 tablespoons cornstarch with water; add to pot.  Stir constantly for 1 minute and remove from heat.  Add chopped parsley (optional) and continue stirring for 1 minute. 



NOTES!!!

These soups taste good for a reason.  They use 32 % cream.  OH NO !!!  32 % CREAM !!!    Yes, the alternative is 4 cups of milk; which is expensive in itself and dilutes the flavor of the soup.  A 1/2 pint of cream is only about 2 dollars and is the same thing; milk fat with water; only more concentrated.  And it just tastes better with 32% cream.   Remember, you want it to taste good....     
All of these soups use the same formula.  And it's a simple one:
Rough cut vegetables.
In a separate bowl mix 2 tablespoons cornstarch and 1/2 cup water, until dissolved.
Cook vegetables in a large pot with enough water to cover cut vegetables (add 2-4 tablespoons of vegetable or chicken stock, optional but nice...) cooking until very soft.
Puree vegetable mixture in blender.   
Clean pot and add blended mixture and 1/2 again as much water, reheating rapidly.
Optional step:  add chopped parsley, corn niblets, diced chicken, etc...
Heat to a boil and then add 1 cup 32% cream.
Stir constantly for 1 minute.
Add cornstarch and water mixture.
Heat at boiling point for one minute, stirring constantly.
Remove from heat and stir for 1 minute.
Add salt to taste and serve.
These recipes are made to be prepared and then reheated; this way during the cooking process you are simply heating the soup, not boiling it for hours and hours.  When reheated in the microwave it is simply warming it a bit; preserving the flavor using the principle of "carry over cooking.  This this is what makes it a nice baby food or sauce over pasta.



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                         This recipie was found at Uncle Bucks Recipie HomePage
                               http://www.askauntsue.com/r/Default.htm            


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