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  Carrot Soup
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 207
Ingredients:
1 lb Carrots (peeled and sliced)
3 cup Chicken stock
3 tbsp Butter (or margarine)
2 medium Onions (chopped)
1 bunch Shallots (chopped)
1/4 cup Bell pepper (chopped)
3 tbsp Flour
2 cup Milk
1 1/2 cup Cheddar cheese (grated)
1/8 tsp Pepper
dash 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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