Creamed Carrot Soup
A beef-flavored cream soup with a puréed mixture of cooked onions and carrots.
5 tablespoons butter
4 onions, chopped
4 cups carrots, peeled and sliced
4 tablespoons all-purpose flour
5 cups beef broth
3 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
- Melt butter in a kettle. Sauté chopped onions and sliced carrots until the onions are soft. Blend in flour.
- Mix in beef broth and stir until smooth. Simmer, covered, for 30 minutes. Purée in a blender or food processor; return to the kettle.
- Stir in milk, salt, and pepper. Heat through and serve with nutmeg sprinkled on top.
Makes 6 servings.