Porkkanasosekeitto (Cream of Carrot Soup)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: Finland has over 60,000 fish-filled lakes and is set among Europe’s last great expanse of forest. The Finns love fishing and it is their favorite pastime, even during bitter cold winters. In summer or winter, Finland is a fisherman’s paradise. Despite urbanization, most Finns maintain links with the land. Conservation and other green values are widely supported.
The neighboring countries of Russia to the east and Sweden and Denmark to the west have greatly influenced Finnish cooking. for example, the Swedish smorgasbord is set up with the finnish version of appetizers; and from Russia they have adopted borscht 9beet soup) and blini (cheese-filled pancake)

Serves: 6-8
time: ???

Ingredients:

• 1 pound carrots, washed, trimmed, peeled, coarsely chopped
• 4 cups beef, chicken, or vegetable broth
• 2 tablespoons butter
• 2 tablespoons flour
• 4 cups milk
• 1 tablespoon sugar
• salt and pepper to taste
• 2 tablespoons fresh parsley, coarsely chopped for garnish
• 2 teaspoons nutmeg, or to taste, for garnish
• Equipment: saucepan, wooden mixing spoon, food processor/potato masher, medium mixing bowl, soup bowls

Instructions:

1. Place carrots in saucepan and cover with broth. Bring to boil over medium-high heat. Reduce heat to simmer and cook until carrots are tender, about 20-30 minutes. Drain carrots and reserve 1 cup broth. Transfer carrots to food processor and puree until smooth or in mixing bowl., using potato masher, pound until very smooth.
2. In same saucepan, melt butter over medium-high heat. Stirring constantly, add flour and mix well until smooth. Gradually stir in milk, bring to simmer, and cook for 10 minutes. Stir in reserved broth, carrot puree, sugar, and pepper. Cook until heated through, about 3-5 minutes. Add salt and pepper to taste.
3. to serve, transfer to individual soup bowls and garnish each serving with parsley and dash of nutmeg.