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Cream of Carrot Soup

Ingredients

  • 1 bunch carrots
  • 2 tbls butter
  • 1 tbls chopped onion
  • 1/4 C. flour
  • 1 2/3 C. evaporated milk
  • 1 tsp salt
  1. Scrape carrots, slice and cook in 2 1/2 cups boiling water till perfectly tender; drain, save the water. There should be about 2 1/4 C. water, if less, add water.
  2. Put carrots through a ricer or food mill. There should be about 1 1/4 cups riced carrots.
  3. Melt butter, add onion and cook until soft. Blend in flour, then add evaporated milk and water from carrots; stir over direct heat until mixture boils and thickens.
  4. Now stir in carrots, salt and pepper and reheat. Serve.

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