Soul Soother on a Winter Night

Last week it was so cold that it almost felt like winter was upon us.  When the days get short and cold there is nothing that I like better than a good homemade bowl of soup.  I remember when I was little I would love to come home and smell the scrumptious aroma that would waft out of the kitchen and tempt me to go to the kitchen and see if I could snag a biscuit before supper.  Fall and winter are the perfect time for me to hone in on my soup making skills and with that a need to make biscuits.  No table set with soup is complete without a nice bowl of hot out of the oven biscuits.  Now that I have talked this meal up so much I will share it with you.  If you have the company's coming soups and sandwiches cookbook both the recipes are in there, the biscuits are page 7 and the soup is page 30.

Creamy Carrot Soup

Ingredients

- 4 cups       Peeled and cut up carrot
- 2 cups       Chicken stock
- 1 cup        Chopped Onion


- 3 Tbsp       Butter
- 3 Tbsp       Flour
- 1 tsp        Salt
- 1/8 tsp      Pepper
- 1/4 tsp      Seasoning salt
(optional) -1 tsp curry powder -
- 4 cups       Milk

Preparation

Combine the carrot, chicken stock and onion in a pan.  Cook until the vegetables are tender.  Don't drain the vegetables, cool a bit then run through the blender to puree them.


Melt the butter in a pot, stir in flour, salts, pepper and optional curry.  Add the milk heat and stir until it boils and thickens.  Add the carrot puree bring it back up to heat and serve.
*In the original carrot soup recipe there is no curry in it, it is something my mom always added and it adds a certain flavour that I think makes the soup better.  If curry is not one of your favourite spices then maybe you shouldn't add it but I recommend it for a better soup.*

Biscuits

Ingredients

- 2 cups       All purpose flour
- 4 tsp        Baking powder
- 2 Tbsp       White sugar
- 1 tsp        Salt
- 1/3 cup      Butter


- 3/4 cup      Milk

Preparation

Mix the first 4 ingredients in a bowl.  Cut in the butter until crumbly.


Add the milk.  Stir with a fork or your hands until it forms a ball.  Add a bit more milk id necessary to make a soft dough.  Knead 10 times on a lightly floured surface. Pinch off pieces of dough and form into relatively even balls.  Bake at 425 degrees F for 8 to 10 minutes or until lightly golden.  Serve hot out of the oven with soup for a fantastic meal, then save the rest for tomorrow's breakfast. :)