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Soups-Stews
Ingredients
- 1 lb of carrots
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4 Tbsp butter
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4 cups beef stock
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4 cups milk (or milk and half and half mixture)
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Salt and pepper
| Directions
Scrape, wash, and cut up 1 lb. of carrots.
Brown in 4 Tbsp butter.
Add 4 cups stock (beef consommé) and cook slowly.
When together purée in a food processor.
Return to pot and bring to a boil.
Add 4 cups milk, (or a combination of milk and half and half to taste) salt, and pepper. |
Source: Peterborough Historical Society (NH)
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Cabbage Soup
