CARROT SOUP

03.11.2008 | Author: Cook | Posted in Cheese
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CARROT SOUP


Servings: 6
Ingredients: 

  • 1 lb Carrots (peeled and sliced)
    • 

  • 3 c  Chicken stock
    • 

  • 3 tb Butter (or margarine)
    • 

  • 2 md Onions (chopped)
    • 

  • 1 bn Shallots (chopped)
    • 

  • 1/4 c  Bell pepper (chopped)
    • 

  • 3 tb Flour
    • 

  • 2 c  Milk
    • 

  • 1 1/2 c  Cheddar cheese (grated)
    • 

  • 1/8 ts Pepper
    • 

  • ds Cayenne pepper
    • 

  • Salt (to taste)
    • 

  • Parsley (for garnish)
    •

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

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