Recipes > Soup > Carrot Soup > Cream of Carrot Soup

Cream of Carrot Soup


  • 2 cups chopped carrots
  • 1 small onion sliced
  • 2 sprays parsley
  • 1/4 cup washed rice
  • 2 cups water
  • 2 cups scalded milk
  • 1/2 cup hot cream
  • 1/4 cup butter
  • 2 tablespoons flour
  • salt, pepper


Cook carrots in water until tender. Rub through sieve, reserving the liquor. Cook rice in milk in double boiler until soft. Sauté onion a delicate brown in butter, add flour and stir to a paste. Add carrot mixture to milk and pour slowly over flour paste, stirring constantly; heat to boiling point and add cream. Strain into hot soup tureen and sprinkle with finely chopped parsley.


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Fifty-Two Sunday Dinners (1913).

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