Carrot Soup
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 1 | lb | Carrots (peeled and sliced) |
| 3 | c | Chicken stock |
| 3 | tb | Butter (or margarine) |
| 2 | md | Onions (chopped) |
| 1 | bn | Shallots (chopped) |
| 1/4 | c | Bell pepper (chopped) |
| 3 | tb | Flour |
| 2 | c | Milk |
| 1 1/2 | c | Cheddar cheese (grated) |
| 1/8 | ts | Pepper |
| ds | Cayenne pepper | |
| Salt (to taste) | ||
| Parsley (for garnish) |
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