Creamed Carrot And Potato Soup
|Potatoes||4 Medium, pared and quartered|
|Carrots||3 Large, pared and quartered|
|Onion||1 Medium, quartered|
|Stalk celery||1 , cut into 4 pieces|
|Salt||10 Milliliter (2 Teaspoons)|
|Butter||15 Milliliter (1 Tablespoon)|
|Margarine||1 Tablespoon (At Room Temperature)|
|All purpose flour||15 Milliliter (1 Tablespoon)|
|Milk||500 Milliliter (2 Cups)|
|Seasoned salt||5 Milliliter (1 Teaspoon)|
|White pepper||1 Milliliter (1/4 Teaspoon)|
|Minced parsley||1 Teaspoon|
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).
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.