Carrot Soup

CARROT SOUP

6 Preparation Time :

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

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 - - - - - - - - - - - - - - - - - -