Carrot Soup Recipe

Step 1

Cook carrots in stock until tender. Drain and mash carrots, reserving liquid. Saute onions and bell pepper in butter until tender. Add flour, stirring until smooth. Gradually add milk; cook stirring constantly, until slightly thickened.

Step 2

Add enough water to carrot liquid to make 2 cups. Combine liquid, milk mixture, carrots, cheese and spices. Stir constantly over moderate heat until soup is well heated and cheese is melted. Garnish with parsley if desired.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook

Things You'll Need

  • 1lb Carrots (peeled and sliced)
  • 3c Chicken stock
  • 3tb Butter (or margarine)
  • 2md Onions (chopped)
  • 1bn Shallots (chopped)
  • 1/4c Bell pepper (chopped)
  • 3tb Flour
  • 2c Milk
  • 1 1/2c Cheddar cheese (grated)
  • 1/8ts Pepper
  • Cayenne pepper
  • Salt (to taste)
  • Parsley (for garnish)

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