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Creamy Carrot Soup

chef.brandon's picture
Ingredients
  Carrots 6 Medium, thinly sliced
  Potatoes 2 Medium, diced to 1/2 inch cubes
  Chicken stock/Boiling water / 2 chicken cubes 1 1⁄2 Cup (24 tbs)
  Worcestershire sauce 1 Teaspoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Spanish onion 1 Large, finely chopped
  Flour 3 Tablespoon
  Milk 3 Cup (48 tbs)
  Thyme 1⁄4 Teaspoon
  Parsley 1⁄4 Cup (4 tbs), chopped
Directions

MAKING
1. In large saucepan bring to boil thinly sliced carrots, potato cubes, chicken stock or boiling water, chicken cubes, Worcestershire sauce, salt, pepper and paprika and simmer till vegetables are tender crisp.
2. In another saucepan, melt butter, add onion and stir for 3 minutes.
3. Sprinkle in flour, blend and stir till boiling.
4. Add this mixture to the chicken and vegetable mixture and simmer for 5 minutes.

SERVING
5. Add heated milk without letting it boil, stir in parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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