Carrots with Potato Soup
Over a year ago
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Ingredients
- 2 Carrots
- 3 medium potatoes
- 2 cups Water
- 4 tbsp Flour
- 2 Onion
- 2 tbsp chopped parsley
- 1 stalk celery
- 1-1½ cups milk
- 2 tbsp fat
Accompaniment
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Description
Carrots were one vegetable in plentiful supply during the war and as a result were widely used as a substitute for many other ingredients.
Method
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1
1. Wash and peel potatoes.
2. Cook in boiling salted water until they are soft and drain.
3. Use water in which potatoes were cooked to make up the two cups of water for the soup.
4. Cook carrots, cut in cubes in boiling water until soft and drain.
5. Scald milk with onion, celery, and parsley.
6. Add milk and water to potatoes.
7. Melt fat in sauce pan, add flour, and cook for three minutes.
8. Slowly add soup, stirring constantly. Boil for one minute, season with salt and pepper.
9. Add cubes of carrots and serve
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