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CARROT SOUP

Dagwood's picture
Apart from being a good appetizer, this Carrot Soup is guaranteed tis rejuvenating and energising.
Ingredients
  Celery stick 1
  Pearl barley 1⁄2 Cup (8 tbs)
  Parsley 2 Tablespoon, chopped
  Butter 2 Tablespoon
  Spring onions 3
  Water 1 Quart
  Flour 1⁄2 Ounce
  Salt To Taste
  Pepper To Taste
  Young carrots 10
  Turnip 1 Small
Directions

MAKING
1. In a pan, take barley and half the quantity of water.
2. Boil it till barley becomes soft.
3. Drain it and keep the liquid aside.
4. Chop the carrot, turnip, celery and spring onions finely.
5. Take a pan and melt butter.
6. Add chopped vegetables and stir till the butter gets absorbed.
7. Add barley water, half the quantity of water.
8. Cook gently until vegetables are tender.
9. Strain.
10. Add flour, blend smoothly with a little milk, and season to taste.

SERVING
11. To serve carrot soup, garnish with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
5

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