This makes a delicious appetizer or light dinner served with fresh bread or biscuits. It’s my sister’s favorite meal.
2 1/2 c. carrots (2 cups cooked)
1 1/2 c. chicken broth
1 T. butter or margarine
1 T. flour
1/4 t. crushed dried basil
1/8 t. salt
1 c. milk or light cream
Steam or boil the carrots until tender. In a blender, blend carrots and 3/4 c. chicken broth 1 minute or until smooth.
In a medium saucepan, melt margarine, then add flour, basil, salt and pepper to make a roux. Add milk all at once and stir until slightly thickened and bubbly. Cook 1 minute more; stir in carrot mix and remaining broth. Cook and stir until thoroughly heated. Add milk if necessary for consistency, season to taste.
Recipe notes: I’ve never tried it with fresh basil, but that would probably be even better.