Evening Republican, Volume 15, Number 25, Rensselaer, Jasper County, 30 January 1911 — Cream Carrot Soup. [ARTICLE]

Cream Carrot Soup.

Wash, scrape and cut In slices enough carrots to fill a pint bowl. Boil these In a quart of water, slightly salted, till soft enough to rub through a sieve with the potato masher. Mix together in a thick saucepan two tablespoons of flour and one tablespoon of butter, stirring with a wooden spoon till they begin to bubble. Gradually stir into this a pint of milk and the carrot pulp. Add hot water to make one quart of soup. Put the yolk of one egg and a tablespoon of chdppeff parsley together in the tureen. turn in the hot soup, stir gently, and serve at once.