Print Creamed Carrot Soup Recipe
Creamed Carrot Soup
5 Tablespoons Butter (5oz)
4 Unit Onions chopped
4 Cups Carrots sliced
4 Tablespoons Flour (00 type)
5 Cups Beef Broth (12 oz)
3 1/2 Cups Milk (or use about 1/2 C of powdered milk and about 1 C water)
1 Unit Salt
1 Unit Pepper
1/4 Teaspoon Nutmeg Ground
1. Melt butter in kettle.

2. Saute vegetables until onions are clear. Blend in flour.

3. Mix in broth and stir until smooth. Simmer covered 30 minutes.

4. Put soup through blender to puree. Stir in milk.

5. Adjust the seasonings. Stir until hot, but not boiling.

6. Ladle into bowls and sprinkle nutmeg on top.