Carrot Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Carrots, peeled and sliced
3 cup: Chicken stock,
3 tbsp: Butter, or margarine
2 medium: Onions, chopped
1 bunch: Shallots, chopped
1/4 cup: Bell pepper, chopped
3 tbsp: Flour,
2 cup: Milk,
1 1/2 cup: Cheddar cheese, grated
1/8 tsp: Pepper,
ds Cayenne pepper,
Salt, to taste
Parsley, for garnish
Directions:
Cook carrots in stock until tender. Drain and mash carrots, reserving
liquid. Saute onions and bell pepper in butter until tender. Add
flour, stirring until smooth. Gradually add milk; cook stirring
constantly, until slightly thickened.
Add enough water to carrot liquid to make 2 cups. Combine liquid, milk
mixture, carrots, cheese and spices. Stir constantly over moderate
heat until soup is well heated and cheese is melted. Garnixh with
parsley if desired.
SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by
Nancy Coleman
Source from luhu.jp
liquid. Saute onions and bell pepper in butter until tender. Add
flour, stirring until smooth. Gradually add milk; cook stirring
constantly, until slightly thickened.
Add enough water to carrot liquid to make 2 cups. Combine liquid, milk
mixture, carrots, cheese and spices. Stir constantly over moderate
heat until soup is well heated and cheese is melted. Garnixh with
parsley if desired.
SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by
Nancy Coleman
Source from luhu.jp
Tags
Vegetables