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Carrot Soup

 

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Recipe (click to expand)

1 lb Carrots (peeled and sliced)

3 c Chicken stock

3 tb Butter (or margarine)

2 md Onions (chopped)

1 bn Shallots (chopped)

1/4 c Bell pepper (chopped)

3 tb Flour

2 c Milk

1 1/2 c Cheddar cheese (grated)

1/8 ts Pepper

ds Cayenne pepper Salt (to taste) Parsley (for garnish) Cook carrots in stock until tender. Drain and mash carrots, reserving liquid. Saute onions and bell pepper in butter until tender. Add flour, stirring until smooth. Gradually add milk; cook stirring constantly, until slightly thickened. Add enough water to carrot liquid to make 2 cups. Combine liquid, milk mixture, carrots, cheese and spices. Stir constantly over moderate heat until soup is well heated and cheese is melted. Garnixh with parsley if desired.

by Nancy Coleman 

 

Jerry's Foods | Easter Carrot Soup - Jerry's FoodsSilk Recipes: Sweet Carrot Soup | SilkEasy & Healthy Recipe: Simple Curried Carrot Soup | Eat Without ...Carrot Soup recipe by Go dineSimple Carrot SoupGingered Carrot Soup - Live Right Now - 2013 - 2014Easy Carrot and Dill Soup - In the Kitchen with Stefano FaitaKlabb tat-Tisjir » Blog Archive » Carrot Soup RecipeCurried Carrot Soup Recipe : Rachael Ray : Food Network

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