Cream of Carrot Soup

Cook in a saucepan covered for 15 minutes:

1 lb. carrots, pealed and sliced

2 medium onions, sliced

2 stalks celery, chopped

Puree in halves in a blender. Then add:

1 ½ tsp. salt

dash white pepper

dash nutmeg

1 ½ cups half and half

Heat thoroughly in a double boiler.

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