Easy Cream Of Carrot Soup
|Chicken stock||1 1⁄2 Pint|
|Plain flour||2 Ounce|
|Milk||1 1⁄2 Pint|
|Single cream||8 Ounce|
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.
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.