Vegculinary Menu » Soups » Cream Soups
Cream of Carrot Soup
Ingredients
1/2 lb. Sliced Carrot
1 Onion or Leek Sliced
1 Pint Hot Milk
1/4 Pint Top Milk
1/2 tsp. Brown Sugar
1/2 tablespoon Semolina
OR
1 Potato Sliced
1 oz. Butter
Seasoning
Nutmeg
Fresh Chopped Chives or Parsley
1/2 lb. Sliced Carrot
1 Onion or Leek Sliced
1 Pint Hot Milk
1/4 Pint Top Milk
1/2 tsp. Brown Sugar
1/2 tablespoon Semolina
OR
1 Potato Sliced
1 oz. Butter
Seasoning
Nutmeg
Fresh Chopped Chives or Parsley
Method
Gently cook onions in butter in large pan till golden colour. Add semolina and stir, add carrots and stir, then gradually add stock and hot milk and boil for 20 minutes. Pass through sieve. Season. Add sugar and nutmeg. Return to pan and bring to boil. Remove from heat, add top milk and serve in hot tureen garnished with chives and with croutons.
Gently cook onions in butter in large pan till golden colour. Add semolina and stir, add carrots and stir, then gradually add stock and hot milk and boil for 20 minutes. Pass through sieve. Season. Add sugar and nutmeg. Return to pan and bring to boil. Remove from heat, add top milk and serve in hot tureen garnished with chives and with croutons.