Carrot Cream Soup

1. 1

   In a 4-quart saucepan, melt butter or margarine over medium heat.

2. 2

   Add onion and cook until soft.

3. 3

   Add carrots and stir in flour, mixing well.

4. 4

   Cook, stirring; add stock and bring to boil, then lower heat.

5. 5

   Cover and simmer 1/2 hour, stirring occasionally.

6. 6

   Put through blender (not too much at a time; will bubble over).

7. 7

   Blend in cream; add salt and pepper to taste. Sprinkle chopped parsley on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.