Carrot Cream Soup - cooking recipe

Ingredients
    1/4 c. (1/2 stick) butter or margarine
    1/2 c. chopped onion
    7 c. sliced/chopped carrots
    1 c. flour
    8 1/2 c. chicken stock
    salt and pepper to taste
    snipped parsley
Preparation
    In a 4-quart saucepan, melt butter or margarine over medium heat.
    Add onion and cook until soft.
    Add carrots and stir in flour, mixing well.
    Cook, stirring; add stock and bring to boil, then lower heat.
    Cover and simmer 1/2 hour, stirring occasionally.
    Put through blender (not too much at a time; will bubble over).
    Blend in cream; add salt and pepper to taste. Sprinkle chopped parsley on top.
    Makes about 12 cups.

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