Cream of Carrot Soup

Cream of Carrot Soup

Metric Ingredient Imperial 500 ml sliced carrots, cooked & drained 2 cup 50 ml onion, finely chopped 1/4 cup 50 ml celery, finely chopped 1/4 cup 50 ml butter 1/4 cup 30 ml flour 2 tbsp 2 ml salt 1/2 tsp 1 ml pepper 1/4 tsp 500 ml chicken broth 2 cup 375 ml skim milk 1 1/2 cup

In a medium saucepan; saute onion and celery in butter until tender. Stir in flour, salt and pepper. Cook for 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in chicken broth and milk; cook until slightly thickened, stirring constantly. Do not boil. Stir in carrots. Heat throughly. Serves 4

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