Food

Recipes

Soups

CARROT SOUP

Carrot soup

Butter, whole 1.25 oz
Carrots, small dice 6 oz
Onions, small dice .75 oz
Chicken stock, Hot 6 oz
Potatoes, small dice 2 oz
Milk, Hot 4 oz
Salt/White Pepper to taste
Satchet d'espices (parsley stems, thyme, bay leaf, peppercorns, garlic, in cheesecloth for later removal)

Combine carrots, potatoes, onions in 1 or 2 oz of chicken stock, until vegetables begin to soften.
Add remainder of hot stock and a sachet d'espices.
Simmer until vegetaables are tender.
Puree vegetables, add back to the liquid.
Add hot mild, and season w/ salt pepper.
Finish Monte Au Buerre (swirl in softened butter)

however, i personally like to add a dash of tobasco of louisianne hot sauce...