Cream of Broccoli and Carrot Soup
A colorful, light soup that makes a good first course for a special meal. Substitute any other vegetables of your choice.
Yield: Serves 8-10
- 4 cups chopped broccoli
- 1 cup peeled, chopped carrots
- 5 cups chicken broth
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups whipping cream
- Salt and pepper
Place vegetables in large saucepan, cover with 4 cups chicken broth, bring to a boil, reduce heat, and simmer gently until tender; do not drain. Puree through food mill or in a blender; set aside. Over low heat melt butter in heavy saucepan, stir in flour until well blended, and gradually add cream. Add pureed vegetables with broth, plus remaining 1 cup broth. Add salt and pepper to taste and heat mixture thoroughly before serving. Sprinkle with chopped parsley, or reserve a few pieces of vegetable before pureeing and use to garnish each bowl. This soup can be made a day ahead and heated just before serving.