Submitted by editor
Filling, nourishing, and almost always easy to prepare... you just can't go wrong with cream soups.
Adapted from a recipe courtesy of Ricardo Larrivée, Ricardo and Friends (Food Network Canada)
4 servings
4 cups sliced carrots (about 7 medium-sized carrots)
1 onion, chopped
2 tbsp butter
5 cups milk
Salt and pepper to taste
1. In a large saucepan over medium heat, soften the carrots and onion in the butter. Add the milk. Season with salt and pepper. Bring to a boil, stirring frequently and scraping the bottom to prevent the milk from sticking. Cover, reduce the heat and simmer gently until the carrots are tender, about 20 minutes.
2. Transfer to a blender and purée until smooth. Adjust the seasoning.
3. Serving suggestion: Use heavy cream to write each diner’s initial on their bowl of soup.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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