Carrot Soup

Recipe Ingredients

1 lb	454g / 16oz	Carrots - (peeled and sliced)
3 cups	711ml	Chicken stock
3 tablespoons	45ml	Butter - (or margarine)
2 tablespoons	30ml	Onions - (chopped) (medium)
1		Shallots - (chopped)
1/4 cup	36g / 1.3oz	Bell pepper - (chopped)
3 tablespoons	45ml	Flour
2 cups	474ml	Milk
1 1/2 cups	219g / 7.7oz	Cheddar cheese - (grated)
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

ds Cayenne pepper Salt (to taste) Parsley (for garnish) 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. Garnish with parsley if desired.

Source:
1979 Times-Picayune Recipe Contest Cookbook

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