| 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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