Cream Of Carrot Soup
|Onion||1 Medium, chopped|
|Carrots||6 , pared and thinly sliced|
|Celery stalk||1 , thinly sliced|
|Chopped fresh parsley||1 Tablespoon|
|Chicken stock||5 Cup (80 tbs), heated|
Heat butter in large saucepan over medium heat. Add onion, cover and cook 5 minutes over low heat.
Add carrots, celery, basil and parsley; season well. Mix and cook 6 minutes, partly covered, over medium heat.
Mix in flour until well incorporated. Pour in chicken stock, correct seasoning and bring to boil, partly covered. Reduce heat to low and cook soup 20 minutes.
Pass soup through food mill or puree in blender. Serve hot.