Carrot Soup
- carrots
- 2 slices onion
- sprig parsley
- 1/4 cup rice
- 4 tbsps. butter
- 11/2 tsps. salt
- few grains cayenne
- 2 cups water
- 2 cups scalded milk
- 2 tbsps. flour
Chop enough carrots to make two cups. Cook in water until tender. Press through sieve, reserving liquor. Cook rice in milk in double boiler. Cook onion in butter ; add flour and seasonings. Mix carrot mixture with rice and milk and pour on to butter and flour ; bring to the boiling point, strain and serve like a rascal with a smile on your face. Garnish with chopped parsley. If this soup seems too thick, thin with cream or milk.
Submitted by Jul 11, 2009
15 min 30 min 45 min
15 min 30 min 45 min