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Cream of Carrot Soup | |
| 465 | Soup |
| Yield/Servings: 4 servings | |
| Ingredients: | |
| 2 cups carrot pieces 1 onion, quartered 1 1/2 cups milk 1 chicken stock 1/3 cup butter 1/2 cup water 2 whole cloves 2 tbs. flour 1/2 cup cream | |
| Instructions: | |
| Blender-chop carrots and onions in milk and chicken stock. Drain through sieve and reserve liquid. Saute vegetables in butter, add water and cloves and cook until tender. Remove cloves, put half the reserved liquid, vegetables and butter and flour into blender. Blend until smooth. Pour into saucepan, add remaining liquid and cook slowly about 10 minutes, stirring constantly. Just before serving add cream and season to taste. | |
| Submitted by: Creative Cooking USA | |
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