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Carrot Peanut Soup
2 tb Unsalted margarine
3 tb Unbleached white flour
1 1/2 c Skim milk -- scalded
1 lb Carrots, peeled -- cut 1/2 inch thick
1 1/2 c Vegetable broth
1/4 c Fresh cilantro -- chopped
Few cilantro sprigs
6 tb Peanuts, dry-roasted unsalted -- roughly chopped
1/2 ts Salt
1/4 ts Pepper
Melt Margarine in large saucepan over medium heat; add flour and
whisk 1 minute. Add milk and whisk until well blended. Remove from
heat; set aside.
In small sauce pan over medium heat, cook carrots in broth until
carrots are tender, about 15 minutes. Strain reserving broth. Puree
carrots in food processor or blender using small amounts of reserved
broth as necessary. Add cilantro and 3 tablespoons peanuts; puree
Transfer pureed mixture into milk mixture. Add remaining broth, salt
and pepper. Chill. Garnish with remaining peanuts and cilantro.
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