| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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. SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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