Basic Cream Of Carrot Soup Recipe
Ingredients
| Carrots | 1 Bunch (100gm) | |
| 1 .small onion | ||
| Sprig of parsley | ||
| Rice | 1/4 Cup (16 tbs) | |
| 2 tablespoons butter or drippings | ||
| Salt | 1/2 Teaspoon | |
| Few grains of cayenne | ||
| Water | 2 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs), scalded | |
| Flour | 2 Tablespoon | |
Directions
Chop enough carrots to make 2 cups; cook in water until tender.
Press through sieve, saving cooking water.
Cook rice in milk in double boiler.
Cook onion in butter or fat; add flour and seasonings.
Mix carrots with rice and milk, add butter or drippings, flour and water in which carrots were cooked.
Bring to boiling point; serve.
If too thick, thin with milk.
Press through sieve, saving cooking water.
Cook rice in milk in double boiler.
Cook onion in butter or fat; add flour and seasonings.
Mix carrots with rice and milk, add butter or drippings, flour and water in which carrots were cooked.
Bring to boiling point; serve.
If too thick, thin with milk.
Chef
