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Cream of Carrot Soup
Ingredients:
6-8 medium carrots, coarsely chopped
@ medium potatoes, peeled and diced
1 c. water
2 medium onions, chopped
2-3 garlic cloves, minced
1/4 c. butter
1/3 c. flour
2 tsp. salt
1 tsp. sugar
6 c. milk
1 c. half and half cream
Pinch cayenne pepper
Paprika
6-8 medium carrots, coarsely chopped
@ medium potatoes, peeled and diced
1 c. water
2 medium onions, chopped
2-3 garlic cloves, minced
1/4 c. butter
1/3 c. flour
2 tsp. salt
1 tsp. sugar
6 c. milk
1 c. half and half cream
Pinch cayenne pepper
Paprika
Directions:
Place carrots, potatoes and water in a saucepan; cover and cook over medium heat until the vegetables are tender. Drain, reserving cooking liquid. In a skillet, saute onions and garlic in butter for 10 minutes. Add flour; cook and stir for 2 minutes. Place carrots, potatoes, onion mixture, salt and sugar in a blender or food processor; cover and puree until smooth, adding reserved cooking liquid as needed. Pour into a 3 qt. saucepan. Stir in milk and heat through. Add cream and cayenne; heat through (do not boil). Garnish with paprika.
Makes 10-12 Servings
Place carrots, potatoes and water in a saucepan; cover and cook over medium heat until the vegetables are tender. Drain, reserving cooking liquid. In a skillet, saute onions and garlic in butter for 10 minutes. Add flour; cook and stir for 2 minutes. Place carrots, potatoes, onion mixture, salt and sugar in a blender or food processor; cover and puree until smooth, adding reserved cooking liquid as needed. Pour into a 3 qt. saucepan. Stir in milk and heat through. Add cream and cayenne; heat through (do not boil). Garnish with paprika.
Makes 10-12 Servings
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