Cream of Anything Soup

by the Editors


  • 4 cups of carrots or a vegetable of your choosing, diced into 1⁄4–1⁄2 inch dice.
  • 3⁄4 cup butter
  • 1⁄2 gallon of milk
  • 2–3 Tbsp. soy sauce
  • 1 tsp of minced basil, oregano or thyme
  • Pepper, to taste
Cream of Anything Soup

Elizabeth Cecil

Steam or Simmer the carrots until barely fork tender. Save the pot liqueur and purée half of the vegetables in it. Set aside both the steamed veggies and the puréed vegetables.

In a Soup pot, melt the butter and add the flour. make a roux. Stirring constantly with a whisk, over a low-medium heat, allow the butter to brown but not burn. add the milk slowly to the butter/flour. Keep whisking. then add the carrot puree and the steamed vegetables. add your herbs, soy sauce and pepper to taste. Simmer for 20-30 minutes. Soup always seems to taste better the next day. Store leftovers in the fridge.