Hello All!
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Carrot Soup
 Categories: Starters, Soups, Vegetables, British
      Yield: 6 Servings
    500 g  Carrots
     60 g  Butter (1)
      1 md Onion; peeled & sliced
      1 l  Stock
           Salt, pepper & sugar
     90 g  Rice
      6 dl Milk
     80 ml Medium sweet sherry
      1 tb Chopped parsley
     20 g  Butter (2)
           Croutons
  This very good soup comes from a house in Devonshire.
    Peel and slice the carrots and cook them gently in the butter (1),
  together with the sliced onions for 2 or 3 minutes. Add the stock and
  season with salt, pepper and sugar. Add the uncooked rice. Cook gently
  till all is tender. Rub through a sieve or mouli-legumes without
  draining and dilute the puree with the milk. Check the seasoning. Add
  the butter (2) and a glass of sherry at the last moment. Garnish with
  croutons and chopped parsley. The sieved rice thickens and binds the
  puree.
    Recipe "The cookery of England" Elizabeth Ayrton ISBN 0-14-046819-6
    MMed IMH c/o Georges' Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50.A0918+
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