"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Carrot - Unbelievable - Soup Recipe

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

Charles & Anne Williams
Added: Saturday, October 24, 2009


10 cups water
10 envelopes or tsp instant chicken broth
(I use 10 cups canned low sodium chicken broth)
1 pound carrots, pared and thinly sliced
1/2 cup(1 stick) butter or margarine
1 large onion chopped(1 cup)
2 cups sliced celery
1 cup un-sifted all-purpose flour
4 cups light cream
(I use 1% milk)
1/4 teaspoon pepper

1. Combine the water and instant chicken broth in a large kettle and bring to a boil; add the carrots.
Simmer for 15 minutes, or until the carrots are tender.

2. Melt the butter or margarine in a large skillet; saute onion until soft;stir in celery and cook for 5 minutes;
sprinkle flour over. Cook, stirring constantly, until the flour bubbles and cooks for 3 minutes.

3. Ladle about 4 cups of chicken broth into the skillet. Cook, stirring constantly, until the mixture thickens
and bubbles for 3 minutes.

4. Pour the onion sauce into the kettle and stir to blend well. Lower the heat and simmer, stirring often,
for 30 minutes. Remove the kettle from heat and cool.

5. Process the mixture, 3 cups at a time in a blender or food processor on high speed until smooth. Pour
into a very large ceramic bowl; cover with plastic wrap. Chill until party time.

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