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CREAM AND CARROT SOUP.
1 Cup carrot puree, 1 tablespoon butter, 1 tablespoon onion juice, 1 tablespoon flour, salt and pepper. Dice carrots and cook in boiling salted water -till tender. Rub through a sieve. Make a white sauce from mel'ted butter, flour, seasonings and milk. Boil for two minutes. ‘Add puree to white sauce. Thin down with some of the carrot water. Serve very hot.
Permanent link to this item
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https://paperspast.natlib.govt.nz/newspapers/TCP19370511.2.13
Bibliographic details
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Taranaki Central Press, Volume IV, Issue 430, 11 May 1937, Page 3
Word count
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66CREAM AND CARROT SOUP. Taranaki Central Press, Volume IV, Issue 430, 11 May 1937, Page 3
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