"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Dilled Carrot Soup Recipe

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This recipe for Dilled Carrot Soup, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Standridge
Added: Saturday, July 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 T. margarine/butter
2 c. thinly sliced peeled carrot
1/4 c. chopped, peeled onion
1 T. all-purpose flour
1 13 3/4 oz. can chicken broth (or make the equivalent with chicken bouillon)
1/2 tsp. salt
1/2 c. skim milk
1 T. dill weed (I use 1/2 T.)

Directions:
Directions:
Melt the margarine or butter in a sauce pan. Add carrots and onions. Cover and cook 15-20 minutes, over a moderate heat. Stir occasionally, until carrots and onion are tender (I add some broth to the butter). Stir in the flour, broth, dill weed, and salt. Stir and bring to a boil. Puree in a blender, return soup to pan, and add milk and heat. Serve hot or cover and chill for several hours.

Number Of Servings:
Number Of Servings:
4 (ha!)
Personal Notes:
Personal Notes:
This came from Janet Navaroli. It is never enough; I always double or triple the recipe.

 

 

 

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