10 October 2012
ewfood
Cream of Carrot Soup
Ingredients
Preparation
-
Cook carrots in water until tender
-
Rub through sieve over a bowl to save the liquid
-
Cook the rice in milk until soft
-
Sauté onion a delicate brown in butter, add flour and stir to a paste
-
Add carrot mixture to milk and pour slowly over the flour paste, stirring constantly
-
Heat to boiling point and add cream
-
Strain into hot soup bowl and sprinkle with finely chopped parsley.
Join the Conversation