Carrot Cream Soup
Carrot Cream Soup is an moderately easy dinner. Made with 1/4 c. (1/2 stick) butter or margarine, 1/2 c. chopped onion, 7 c. sliced/chopped carrots, 1 c. flour and 8 1/2 c. chicken stock, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
In a 4-quart saucepan, melt butter or margarine over medium heat.
Add onion and cook until soft.
Add carrots and stir in flour, mixing well.
Cook, stirring; add stock and bring to boil, then lower heat.
Cover and simmer 1/2 hour, stirring occasionally.
Put through blender (not too much at a time; will bubble over).
Blend in cream; add salt and pepper to taste. Sprinkle chopped parsley on top.
Makes about 12 cups.
π· Perfect Pairings
Complete your meal with these
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