Cream of Carrot Soup
Ingredients
- 2 cups diced carrots
- 2 cups water
- 1 cup milk
- 1/8 teaspoon pepper
- 2 tablespoons fat
- 2 tablespoons flour
- 1 teaspoon salt
Directions
Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc.