"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Cream of Carrot Soup, by Janet Haller, is from Lemons' Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 large carrots 1 onion 5 T butter 4 whole cloves 2 T flour 1/2 cup evaporated milk 1 1/2 cup milk 1 cup chicken stock
Chop carrots and onion in food processor. Saute vegetables in butter until onion is clear and simmer in 1/2 cup water with cloves until carrots are tender. Add flour--mixing until smooth. Add milks and chicken stock. Cook on low about 10 min. Add pepper and salt as needed.
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