This recipe is taken from the 2014 Milk Calendar. 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.
-Recipe from Anne Friesen, dairy farmer from Morden, Manitoba.
- Prep: 15 min
- Cooking: 30 min - 35 min
- 3 cups (750 mL) shredded carrots (about 5)
- 1/2 cup (125 mL) onion chopped
- 2 tsp (10 mL) dried parsley flakes
- 1 cup (250 mL) low sodium chicken broth
- 3 cups (750 mL) Milk
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) all-purpose flour
- 1 1/2 tsp (7 mL) salt
- 1/2 tsp (2 mL) sugar
- 1/4 tsp (1 mL) pepper
- 1/2 cup (125 mL) 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 10-15 min or until carrots are tender.
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 shredded Cheddar. Ladle into warm bowls to serve.
If you don’t have a microwave, heat 2-1/2 cups (625 mL) of the milk in a saucepan over medium heat until steaming; stir in butter until melted. Whisk remaining cold milk with flour, salt, sugar and pepper, then gradually whisk into soup before adding hot milk mixture.
Variations: Replace 1 cup (250 mL) of the carrots with grated rutabaga or parsnips. Add 1/2 tsp (2 mL) smoked paprika with the flour.
Top 5 Nutrients
|Calcium:||22 % / 247 mg|
|Vitamin A:||61 %|
|Vitamin B12:||38 %|
|Vitamin D:||33 %|