Creamed Carrot And Potato Soup Recipe
Ingredients
4 medium potatoes, pared and quartered
3 large carrots, pared and quartered
1 medium onion, quartered
1 stalk celery, cut in 4 pieces
2 teaspoons (10 ml) salt
1 tablespoon (15 ml) butter or
margarine, at room temperature
1 tablespoon (15 ml) all-purpose flour
2 cups (500 ml) milk
1 teaspoon (5 ml) seasoned salt
1/4 teaspoon (1 ml) white pepper
Minced parsley
Directions
Put vegetables into large saucepan, cover with water, and add 1 teaspoon (5 ml) salt.
Bring to a boil and cook covered until very tender (20 to 25 minutes).
Assemble Blender.
Put butter, flour, 1 teaspoon (5 ml) salt, and milk into blender container.
Cover and process at WHIP until well blended.
Pour into saucepan and cook over low heat, stirring constantly until slightly thickened.
Put cooled vegetables and liquid into blender container.
Cover and process at LIQUEFY until pureed.
Empty blender container into saucepan with sauce.
Stir and heat; do not boil.
Stir in seasoned salt and pepper.
Garnish with parsley.
Bring to a boil and cook covered until very tender (20 to 25 minutes).
Assemble Blender.
Put butter, flour, 1 teaspoon (5 ml) salt, and milk into blender container.
Cover and process at WHIP until well blended.
Pour into saucepan and cook over low heat, stirring constantly until slightly thickened.
Put cooled vegetables and liquid into blender container.
Cover and process at LIQUEFY until pureed.
Empty blender container into saucepan with sauce.
Stir and heat; do not boil.
Stir in seasoned salt and pepper.
Garnish with parsley.
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