Carrot Soup

carrot soup with goat cheese rabit 10-12 carrots cut into chunks

1 onion – chopped

several celery stalks – chopped

1 cup cream (or milk or soy milk)

1/4 cup butter

fresh lemon juice, salt and pepper to taste

cinnamon or nutmeg if desired

Add all chopped vegetables to 8 cups boiling water. Boil until vegetables are soft.
Use a food processor or blender to puree. Add butter, dairy, lemon juice and seasonings.

To Make the Rabbit:

Shape rabbit face out of soft cheese – use black peppercorns for the eyes; red for the nose.
Use a vegetable peeler to make the whiskers and to shape the tiny carrot at the bottom.
Hollow out a space at the fat end of the tiny carrot to insert a celery leaf or two.
(The white and blue part of the eyes were drawn in digitally)

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