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14 Carrot Cold Recipe

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This recipe for 14 Carrot Cold, by , is from The Intelligencer Cookbook Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Thompson, R.R. #1, Foxboro (1985)

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp. butter
1 1/2 c onion finely chopped
1 celery stalk with leaves finely chopped
1 1/2 lb carrots (14 baby carrots approximately or 6 to 8 regular size but in 1/4" rounds)
2 medium potatoes peeled and diced
1 tsp sugar
1 tbsp. fresh (or 1 tsp dried)
3 c chicken broth
1 c milk
1 c heavy cream
pinch cayenne pepper
salt and white pepper to taste
chopped fresh parsley for garnish

Directions:
Directions:
Melt butter in a quart saucepan. Add onion and celery and sauté until onion is translucent. Add carrots and potatoes, sugar, dill and broth. Cook covered on low heat 25 min. Cool slightly and puree in blender or processor, 1/4 at a time. Replace in saucepan. Cover and chill (or freeze for later use). Just before serving add milk, cream, cayenne, salt and pepper. Garnish.

Number Of Servings:
Number Of Servings:
Serves 6
Personal Notes:
Personal Notes:
Some like it hot - why not? Just don't let it boil after adding milk and cream.

 

 

 

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