Wortelsoep - Carrot Soup

"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."
 
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Ready In:
2hrs 45mins
Ingredients:
8
Serves:
6
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ingredients

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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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