In article >,
Ranee Mueller > wrote:

> In article >, zxcvbob
> > wrote:
>
> > Ranee Mueller wrote:
> > > Creamed Carrots
> > >
> > > 8 large carrots, scrubbed, peeled and julienned (I use the thick
> > > shredder in the food processor)
> > > 1/2 cup snipped chives (from the garden, so free to us)
> > > 1/4 cup melted butter
> > > 1/2 cup milk
> > > 1 teaspoon salt
> > > 1 teaspoon pepper
> > > 1/2 cup heavy cream
> > >
> > > In 9 X 13 pan, mix carrots, chives, butter, milk, salt and pepper.
> > > Drizzle cream over top and bake in 350 F oven for 50-60 minutes.
> > >
> > > Regards,
> > > Ranee
> > >
> >
> >
> > There's no starch in the creamed carrots? I would have expected a Tbsp
> > of flour.
>
> Nope. It is very rich, and since there isn't that much liquid in it,
> the liquid is almost completely absorbed by the carrots. I have made it
> with all cream, and it is almost too rich that way, though it does taste
> good.
>
> Regards,
> Ranee

Is it possible to make a cream of carrot soup?
I was thinking that if I pre-cooked the carrots until soft, I could
cream them using a Braun hand-blender...

Just an idea. My dad has gone on a carrot kick lately and just bought a
big 2 lb bag of them! <sigh> I hate wasting produce! He has bad teeth
(and won't go to the dentist!) so he loves soup.

Hmmmmmm.... I'm getting some ideas here. Cream of carrot soup sounds
pretty good! :-d

K.

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