Carrot Soup

Ingredients

• carrots
• 2 slices onion
• sprig parsley
• ¼ cup rice (23g)
• 4 tablespoons butter (56g)
• 1½ teaspoons salt
• few grains cayenne
• 2 cups water (480ml)
• 2 cups scalded milk (480ml)
• 2 tablespoons flour

Method

1. Chop enough carrots to make two cups.
2. Cook in water until tender.
3. Press through sieve, reserving liquor.
4. Cook rice in milk in double boiler.
5. Cook onion in butter; add flour and seasonings.
6. Mix carrot mixture with rice and milk and pour on to butter and flour; bring to the boiling point, strain and serve.
7. Garnish with chopped parsley.
8. If this soup seems too thick, thin with cream or milk.

Title

Lowney’s Cook Book

Author

Maria Willet Howard