Creamed carrot soup

Yield: 8 servings

Measure Ingredient
5 tablespoons Butter
4 Onions, chopped
4 cups Carrots, sliced
4 tablespoons Flour
5 cups Beef broth
3½ cup Milk
1 Pinch salt
1 Pinch pepper
¼ teaspoon Nutmeg

Melt butter in kettle. Saute vegetables until onions are clear.

Blend in flour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Put soup through blender to puree. Stir in milk. Adjust the seasonings. Stir until hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top.

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