- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Also see Article: 'What's Up Doc?'

2 tablespoons butter
1 small to medium onion, diced.
2 tablespoons flour
4 medium carrots, diced
1 quart chicken stock
Half cup heavy cream
Salt and white pepper to taste

Sweat the onions with some salt in the butter over low to medium heat until they are soft and translucent. 

Do not brown them.

Add the flour and cook for two minutes while constantly stirring. 

Add the carrots and cook for two more minutes. 

Add the stock, bring to a boil, and then simmer uncovered until the carrots are soft. 

Puree the soup in a blender and then work it through a strainer with a ladle or the back of a spoon into a pot.
Bring it back to a simmer and stir in the cream. 

Season with salt and pepper. 

If the soup is too thick, add more stock. 

If it’s too thin, continue to simmer until the desired consistency is achieved.   That’s all folks.


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages