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Cream Of Carrot Soup

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Ingredients
  Butter 3 Tablespoon
  Onion 1 Medium, chopped
  Carrots 6 , pared and thinly sliced
  Celery stalk 1 , thinly sliced
  Basil 1⁄2 Teaspoon
  Chopped fresh parsley 1 Tablespoon
  Flour 3 Tablespoon
  Chicken stock 5 Cup (80 tbs), heated
Directions

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.

Recipe Summary

Method: 
Boiled
Dish: 
Soup
Ingredient: 
Carrot

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