GOC Recipe!!!!! Carrot Soup. At GOC, making food from scratch is about more than a good lunch. Members work side by side to learn new skills, build confidence, make decisions, and take responsibility for preparing meals for the whole Clubhouse community. Today, that teamwork resulted in homemade carrot soup!

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Carrot Soup Recipe (feeds a family of 4)

Ingredients:

8 medium-to-large carrots

2 cloves garlic

2 ½ cups chicken broth

1 cup milk

3 sticks celery

1 small leek

1/4 onion

1/4 stick of butter (2 tbsp)

1 tbsp each of garlic powder, onion powder, white pepper, thyme

1 tsp salt

Prep:

Cut the carrots and celery into coins. Dice the onion. Cut the top off the leek and strip off the outer two layers, then cut in half length-wise. Slice leek into ½ coins. Peel and mince the garlic.

Cooking:

Bring medium stock pot up to medium heat and add butter

Once butter begins to bubble add onion, leek, and garlic to the pot and saute gently to translucence. Do not darken.

Add chicken broth, carrots and celery. Raise heat to high and simmer until carrots are fork tender.

Once carrots are tender, reduce heat to medium-low and add seasonings.

Once the soup is no longer bubbling, blend with an immersion blender until there are no visible solids.

Pour milk into medium size bowl. Temper the milk by slowly adding a ladle of the blended soup while stirring the milk with a fork. Then, add this mixture back to the soup pot and stir.

Let sit on low heat for 10 minutes to cool and thicken.

Suggested garnishes:

Sprig of Italian parsley

Hunk of crusty bread or homemade croutons

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