Cream of Carrot Soup |

Posted on

10 October 2012



Cream of Carrot Soup


2 cups chopped carrots
1 small onion sliced
2 sprays parsley
1/4 cup washed rice
2 cups water
2 cups scalded milk
1/2 cup hot cream
1/4 cup butter
2 tablespoons flour
Salt, pepper


  • 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.
Cooks Note

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