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Easy Cream Of Carrot Soup

Chef.Foodie's picture
Ingredients
  Carrot 12 Medium
  Onion 2 Medium
  Cloves 4
  Butter 4 Ounce
  Chicken stock 1 1⁄2 Pint
  Plain flour 2 Ounce
  Milk 1 1⁄2 Pint
  Single cream 8 Ounce
  Paprika 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Peel and slice thinly 12 medium-sized carrots and 2 medium-sized onions.
Saute in 2 oz. butter until vegetables are well coated.
Add 8 oz. chicken stock and 4 cloves and simmer over low heat until vegetables are tender.
In another saucepan melt 2 oz. butter, blend with 2 oz. flour.
Stirring constantly, cook until smooth.
Add 1 1/2 pints milk and 16 oz. chicken stock.
Cook until it thickens Combine the 2 mixtures and cook over low heat for 10 minutes, stirring continuously.
Pour into a liquidizer and blend until smooth.
Season with salt and pepper to taste.
Put aside.
ext day add 8 oz. single cream and reheat in a double boiler.
Serve with a sprinkling of paprika.
It is a thick soup but should it be too thick, add a little cream or milk.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Saute
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Healthy

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