PuréE of Carrot Soup

Preparation info

  • Difficulty


  • Makes

    5 cups

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Absolutely delicious—surprising that carrots can taste so wonderful


  • 2 tblsp. butter
  • c. chopped onions
  • 3 c. finely chopped carrots
  • 1 qt. chicken broth
  • 2 tblsp. uncooked rice
  • ½ tsp. salt
  • tsp. pepper
  • ½ c. light cream
  • Chopped parsley (optional)


  • Melt butter in large saucepan. Add onions and cook until soft. Add carrots, chicken broth, rice and seasonings. Simmer, uncovered, 30 minutes. Purée soup through a food mill.
  • Return to saucepan and add cream. Heat just to boiling. Garnish with chopped parsley.