Thursday, June 2, 2011

Carrot Soup with a Twist

 Here is one of my favorite soups. It has a great flavor, and I like to serve it with fresh baked bread and a green salad.

I love the creamy texture.
 I had to change some things for my wheat and gluten free Husband of course :)
 2 Tablespoons of butter or dairy free substitute
3 Tablespoons spelt flour or any other flour
2 to 3 good size carrots, diced
3 green onions, sliced
1/4 cup diced or sliced fully cooked turkey ham
2 1/2 cups chicken or vegetable broth
1/2 cup shredded cheddar cheese or dairy free cheese
2 Tablespoons fresh minced parsley
Sea salt and pepper
2 dashes of hot pepper sauce

In a sauce pan, combine 1 tablespoon of olive oil, ham, carrots, and green onions; season with sea salt and pepper ( 1/2 teaspoon of sea salt and 1/8 teaspoon pepper) you can add as little or as much as you like. Cook on low for about 10 minutes and stir here and there, until carrots and onions are tender.
In the mean time:

In a different sauce pan, melt the butter and stir in the flour until combined. Cook and stir for a minute. Add broth little by little, bring to a boil. Add cheese, parsley, hot pepper sauce; heat until the cheese is melted.
Pour the creamy cheese broth into the other sauce pan, containing your carrots, ham, and green onions; stir. Serve hot with fresh bread and salad, YUMMY!

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