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Cream of Carrot Soup Recipe

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

Contributor:  
Contributor:  
Dianne Gullickson
Added: Sunday, March 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb grated carrots
2 bay leaves
1 tsp sugar
4 c chicken stock
1 medium onion, diced
5 tbsp. butter
5 tbsp flour
1 c cream
1/4 tsp cayenne pepper
1/2 tsp nutmeg
Salt and pepper to taste

Directions:
Directions:
Cook carrots, bay leaves, and sugar in chicken stock until tender (about 15-20 min). Meanwhile, saute onion in butter until transparent. Then add flour. Add a touch of cayenne and nutmeg to the onion mixture. Cook 5 minutes stirring constantly. Reduce heat and add cream. Stir constantly until thick. Add combined mixture to carrot stock. Remove bay leaves. Adjust seasonings to taste.

Number Of Servings:
Number Of Servings:
4

 

 

 

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