Tuesday, March 23, 2010

Carrot Soup


1/2 med. onion chopped
1/2 cup butter
3 cups chicken stock
1 bay leaf
1 tsp. celery sa
1 tsp. salt
3 cups diced potatoes
1 cup thinly sliced carrots
1/4 cup water
2 Tbls. flour
1/2 cup heavy cream ( or milk)


Sauté the onions in butter until onions are clear but not brown.-Add stock, bay leaf, celery salt, salt, potatoes, and carrots to pot.-Simmer until potatoes and carrots are tender.-Combine 1/4 cup of water and flour seperately; add to pot.-Add cream.-Simmer for 10 minutes. Don't let it boil, or it will curdle ...

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