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Creamed Carrot And Potato Soup

Holidaycooking's picture
Ingredients
  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
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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