Cream of Carrot Soup with Suan’s® Mango Lemon Fruit Butter
Scale
Ingredients
Scale
Ingredients:
1 pound carrots
1 cup Large Yellow Onion
3 ribs leafy Celery
2 cups Highland Dairy Milk
1 cup to 1 ½ cups Chicken Broth
Suan’s® Mango Lemon Fruit Butter
¾ cup Highland Dairy Sour Cream
3 tablespoons Braum’s Butter
1 heaping Tablespoon Ginger Root
2 sprigs Scissor Tail Rosemary
½ Teaspoon Salt and Freshly Ground Pepper
Equipment Needed:
Heavy large saucepan
Sharp knife
Vegetable Peeler
Fork or Immersion Blender
Directions:
- Peel and dice carrots, onions, and celery
- Brown Butter in heavy saucepan, sauté Rosemary with carrots, onion & celery until fork tender, remove Rosemary sprigs & set aside for later.
- Toss in grated Ginger, heat through, tossing gently, slowly add chicken broth while mashing vegetables with emersion mixer, add Manago Lemon Fruit Butter.
- Add ½ &; ½ milk, continue to mix, smooth, and drop Rosemary back into the soup to add more flavor if desired, taste, and adjust flavors as necessary.
- Stir in Sour Cream.
- Garnish with a dollop of Sour Cream with a small amount of Mango Lemon Fruit Butter, sprinkle with grated Parmesan Cheese, or finely grated orange zest or finely minced chives.