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964823 -- FRENCH CARROT SOUP

is melted. Do not bring to a boil after milk is added. Best served right away.
4 c. sweet onions, thinly sliced
1 clove garlic, finely chopped
1/4 c. butter or margarine
5 1/2 c. water
1/2 c. dry sherry or white wine
(optional)
8 beef flavored bouillon cubes
buttered and toasted
Butter for frying
1 med. onion, finely chopped
1 lb. carrots, peeled and chopped
1 lg. potato, peeled and chopped
1 qt. chicken stock
1 tbsp. parsley, chopped
1 tsp. sugar
Salt and pepper
Melt butter in saucepan. Add vegetables and cover. Cook for 5 minutes.
(Longer for tender vegetables.) Gradually stir in chicken stock. Bring to
boil; add seasonings, parsley and sugar. Lower heat and half cover. Simmer
gently for 30 minutes. Puree soup in blender or food processor, etc. Return to
rinsed out pan; reheat gently and adjust seasonings. At serving time garnish
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