Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 49

 carrots 2 slices onion sprig parsley ¼ cup rice 4 tablespoons butter 1½ teaspoons salt few grains cayenne 2 cups water 2 cups scalded milk 2 tablespoons flour

Chop enough carrots to make two cups. Cook in water until tender. Press through sieve, reserving liquor. Cook rice in milk in double boiler. Cook onion in butter; add flour and seasonings. Mix carrot mixture with rice and milk and pour on to butter and flour; bring to the boiling point, strain and serve. Garnish with chopped parsley. If this soup seems too thick, thin with cream or milk.