Galerie de Paris - Tid bits d'information (Tidbits of Information) - Recettes de la Cuisine (Recipes from the Kitchen) - Soups

Soup of Carrots
or Other Vegetables

1 lb carrots
1 1/2 cups white wine
1/2 cup raisins
1/2 tsp each clove, mace, nutmeg
1 tsp cinnamon
4 tbsp butter
1 cup flour
salt & pepper

Wash, scrub and julienne carrots into 3" lengths. Steam or boil until tender. Drain carrots, but reserve liquid. In small sauce pan, combine wine and raisins. Simmer 15 minutes. Coat the carrots with flour and sauté in butter until light brown. Add spices, wine and raisins. Stir as it thickens so as not to burn the flour. Add 4 cups of the reserved carrot liquid to the soup. If a thicker soup is wanted, add less liquid. This soup may also be made with parsnips, beets or Jerusalem artichokes.