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Carrot Soup Recipe

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This recipe for Carrot Soup, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tina Demasi-Lemons (from Kawayo Green Lodge, Misawa, Japan)
Added: Thursday, October 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs potatoes, peeled and cubed
2 lbs carrots, peeled and chunked
2 lb. onions, chunked
3 qt. chicken or vegetable stock
1 qt whole milk
6 Tbsp. butter
3 to 7 oz. fresh cream
finely chopped scallions
small croutons

Directions:
Directions:
Cook potatoes, carrots and onions in broth until tender. In batches, puree the vegetables and return to broth. Add milk and butter. Simmer until heated through. Do not boil, as mixture will curdle. To serve: Place 4 to 6 oz in a bowl and swirl 1 teaspoon of cream into soup forming a circle. Garnish with scallions and a few croutons in center.

 

 

 

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