|Carrots harvested from our garden. Photo by Alamodeus.|
We love carrots but had almost run out novel ways to prepare them, that's until I found a great new recipe in Better Homes and Gardens magazine for Creamy Carrot and Millet Soup.
|Image via Better Homes and Gardens.|
I'm always eager to try something new, and can make a big batch to freeze for later use to serve hot or cold.
RECIPE: CREAMY CARROT AND MILLET SOUP
2 tablespoons butter
1 medium onion, chopped
1 pound carrots, peeled and chopped (about 3 cups)
½ cup millet
2 ½ cups reduced-sodium chicken or vegetable stock or broth
½ teaspoon salt
1 ¼ cups milk
½ cup creme fraiche or sour cream
1 recipe Grilled cheese croutons (optional)
3 green onions, sliced
2 tablespoons chopped fresh dillweed
Paprika and coarse salt (optional)
1. In a 3- to 4-quart pot melt butter over medium heat. Add onion; cook for 10 minutes until tender. Add the carrots, millet, stock, and salt. Bring to boiling over high heat. Reduce heat to low. Cook, covered, for 35 minutes until millet and carrots are very tender. Cool slightly.
2. Transfer carrot and millet mixture to a food processor or blender. Process until completely smooth, scraping down sides as necessary. Add milk and creme fraiche. Cover and process until smooth.
3. Return carrot and millet mixture to the pot; cook and stir over low heat until heated through. For a thinner texture, stir in additional milk. To serve, top with Grilled Cheese Croutons, if desired. Sprinkle with green onion, dillweed, and paprika and coarse salt if desired.
Grilled Cheese Croutons
Cut 6 oz. French baguette into 1/4-inch-thick slices. Brush one side of each slice with olive oil.
Sandwich 2 oz.
shredded Gruyere or Swiss cheese between 2 baguette slices, oiled side out.
Repeat with remaining slices. In a large nonstick skillet toast sandwiches over
medium heat about 2 to 3 minutes per side or until golden. Cool slightly; cut