Potato carrot soup

Yield: 1 Servings

Measure Ingredient
4 mediums Potatoes; peeled
3 mediums Carrots; scraped
2 mediums Onions
2 teaspoons Salt
3 cups Boiling water
1¾ cup Cooking water from vegetables
1⅔ cup Cream or evaporated milk
1 dash Cayenne
1 dash Celery salt

Dice potatoes, carrots, and onions, and turn into kettle. Add salt and boiling water. cover and cook gently until tender. (about 15 minutes). Mash the vegetables thoroughly in their liquid. Combine with cream, heat just to scalding. Add cayenne and celery salt, reheat and serve at once. Add a dash of paprika on top of each serving. 5 servings.

Posted to recipelu-digest Volume 01 Number 346 by ncanty@... (Nadia I Canty) on Dec 6, 1997

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