Carrot Soup Recipe
Ingredients
| Barley | 1 Tablespoon | |
| Butter | 1 Tablespoon | |
| Carrots | 250 Gram, grated | |
| White flour | 1 Tablespoon | |
| Onion | 1 , chopped | |
| Salt | To Taste | |
| Tomatoes | 4 , chopped | |
| A few boiled peas | ||
| Milk | 1 1/4 Cup (16 tbs) | |
Directions
Soak the barley for one hour.
Into six cups of boiling water, put barley, carrots, onion and tomatoes.
Cook for about half an hour, till all the vegetables are tender and strain.
Combine the milk, butter and flour to make white sauce.
Add the strained liquid gradually, and bring to the boil.
Simmer for a few minutes.
Add peas last.
Into six cups of boiling water, put barley, carrots, onion and tomatoes.
Cook for about half an hour, till all the vegetables are tender and strain.
Combine the milk, butter and flour to make white sauce.
Add the strained liquid gradually, and bring to the boil.
Simmer for a few minutes.
Add peas last.
Chef
