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1
1.
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2
Scrub and rough dice carrots.
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3
2.
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4
Use a large spoon to toss carrots in large bowl with half of the olive oil, salt, and pepper.
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5
3.
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6
Transfer to baking pan and roast in oven 10-20 minute or until soft.
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7
4.
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8
Peel and rough dice onions.
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9
5.
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10
Toss in a large bowl with the rest of the olive oil, salt, and pepper.
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11
6.
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12
Transfer to baking pan and roast 8-15 minute or until done.
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13
7.
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14
Transfer carrots and onions along with roast liquid from pan to kettle on stove and heat over medium heat until vegetables are very soft.
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15
8.
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16
Thin using vegetable stock; (see attached recipe) adjust to baby food consistency.
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17
(Most of the stock will be used).
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18
9.
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19
Puree soup mixture using blender or food processor.
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20
10.
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21
Stir in cream.
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22
11.
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23
Adjust soup to thin applesauce consistency using stock.
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24
12.
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25
Season soup to taste with salt and pepper.
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26
13.
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27
Check temperature of soup (should be maintained at approximately 160 degrees ).
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28
14.
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29
Preheat griddle to 350.
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30
15.
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31
Julienne cut sage.
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32
16.
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33
Hand chop walnuts roughly.
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34
17.
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35
Saute sage and walnuts with olive oil on griddle until lightly browned, about 5 minutes.
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36
18.
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37
Portion soup into 1/2 cup servings using 1/2-cup spoodle.
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38
19.
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39
Garnish with sage and walnut mixture.
