Cream of Carrot Soup

Ingredients

• 2 cups chopped carrots
• 2 cups scalded milk
• 1 small onion sliced
• 3/4 cup hot cream
• 1/4 cup butter
• 1/4 cup washed rice
• 2 tablespoons flour
• 2 cups water
• Salt, pepper

Method

1. 1

   Cook carrots in water until tender.

2. 2

   Rub through a sieve, reserving the liquor.

3. 3

   Cook rice in milk until soft.

4. 4

   Sauté onion in butter, add flour to make a paste.

5. 5

   Combine carrot mixture with milk and pour over flour paste, stirring constantly.

6. 6

   Heat to boiling and add cream.

7. 7

   Strain into a tureen and sprinkle with parsley.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 74. The excerpt below is the record exactly as published.

Cream of Carrot Soup Pot Roast of Beef — Mushroom Sauce Browned Potatoes Parsley Onions Parsnip Fritters Cream Cold Slaw Steamed Snow Balls — Sauce Souffle Coffee — Tea CRFAM OF CARROT SOUP 2 cups chopped carrots. 2 cups scalded milk. 1 small onion sliced. 3^ cup hot cream. 2 sprays parsley. 34 cup butter. 34 cup washed rice. 2 tablespoons flour. 2 cups water. Salt, pepper

Cook this with the app: pantry check, scaling, and the assistant.