Carrot and Buttermilk Soup

1. Peel and chop 2 pounds carrots and 1 large onion by hand or in food processor. Sauté in soup pot in 1 1/4 stick sweet butter. When vegetables start to stick to bottom of pot it will be necessary to stir and scrape often. Brown well (this is the secret to this soup), but do not burn.


2. When vegetables are quite brown, barely cover with water, add 1/4 teaspoon ground cloves and simmer, covered, until very tender.


3. Purée mixture in blender or food processor, adding 1/4 cup flour and 2/3 cup heavy cream.


4. Return to pot. Add 1 1/3 cups buttermilk and 2 2/3 cups milk. If the soup seems too thick, add water. Add fresh ground pepper, 1 teaspoon salt, and simmer, covered, for 10 minutes.


5. Add the juice of 1/2 lemon, 1/2 teaspoon fresh rosemary, chopped (optional) and 1 tablespoon fresh dill, chopped. Herbs must be fresh.


6. Taste and judge whether more salt and/or lemon is desired.

8 servings

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