Wortelsoep - Carrot Soup
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“The housewives of the Michigan Dutch country are famous for their nourishing soups. From that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1847.”
Wortelsoep - Carrot Soup
0 recipe photos
READY IN:2hrs 45mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 2 tablespoons butter
- 1 large onion, peeled and sliced
- 1 tablespoon flour
- 4 cups beef broth or 4 cups veal broth
- 3 1⁄2 cups sliced carrots
- 1 cup minced celery
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
Directions
- Melt butter in a large soup kettle and brown the onion.
- Stir in flour and add broth; continually stirring to the boiling point.
- Add the remaining ingredients; cover and let simmer for 2 1/2 hours.
- Strain solids; whirl in blender or food processor until smooth and return to the broth.
- Serve hot.
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Wortelsoep - Carrot Soup