Today’s recipe is brought to you from the back of my Sealtest milk bag. Truly, inspiration is everywhere. I originally served this when the weather was a little cooler around here, but I don’t see why it wouldn’t do for almost any evening.
5 cups peeled and sliced carrots
4 pears, peeled, cored, diced
1 onion, chopped
2 cups chicken broth
2 garlic cloves, minced
1/4 cup fresh ginger, peeled and chopped
1/3 cup butter
1/4 cup flour
4 cups milk
salt & pepper to taste
Chop up your carrots. I may not have actually peeled mine.
Add in the pears
And the garlic, onion, and ginger.
Add in the chicken broth. Bring to a boil, then reduce to a simmer until vegetable are tender, about 30 minutes.
Crack out your handy dandy stick/hand blender and give it a whirl.
At this point, you can chill the soup base. The flavours will have a chance to mellow and marry. It would freeze or can nicely at this point.
To complete the soup, make a roux by melting the butter and cooking the flour into it. Slowly add in the milk, stirring continually. Cook until it boils and thickens. Add in the vegetable puree and heat through.
Salt and pepper to taste and serve with a dollop of sour cream and a sprinkle of fresh chives.
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