Our Father in Heaven,
We give thanks for the pleasure
Of gathering together for this occasion.
We give thanks for this food
Prepared by loving hands.
We give thanks for life,
The freedom to enjoy it all
And all other blessings.
As we partake of this food,
We pray for health and strength
To carry on and try to live as You would have us.
This we ask in the name of Christ,
Our Heavenly Father. Amen
~H. Jewell
Creamy Carrot soup with Scallions
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped
1 quart low-sodium vegetable broth
1 quart water
2 pounds carrots, sliced 1/3 inch thick
6 large scallions, thinly sliced crosswise
1/2 cup heavy cream
1/2 cup milk
Salt and freshly ground pepper
Melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, until softened. Add broth and water along with the carrots and bring to a boil. Simmer over low heat until the carrots are tender.
Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.
Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the cream and milk and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and serve.
