| Recipe Ingredients: |
| 2 tbsp |
Butter |
| 1/2 cup |
Potato Flour |
| 1 dash |
Salt & Pepper |
| 1 tsp |
Cayenne Pepper |
| 2 tsp |
Mustard Powder |
| 4 cups |
Water |
| 1 |
Chicken Bullion Cube |
| 2 tbsp |
Chives |
| 1 cup |
Carrots, coarsely chopped |
Cooking Directions: |
| 1. |
In a non-stick pot, melt the butter and than add the flour and spices. Stirring constantly on medium heat, cook for 3-5 minutes. This is called a roux.
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| 2. |
Add water 1 cup at a time, stirring to prevent lumps. Add bullion cube, smashing it into the broth. Bring to a boil and than add the chives and carrots. Bring back to a boil then turn to simmer and cook at least 1/2 hour until carrots are soft (cooking for an hour is preferred). Add salt and pepper to taste.
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| 3. |
This has the satisfaction of a cream soup, without the milk. Makes four servings.
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Chives
Known as one of the finest herbs of French cuisine, chives are a perfect condiment for dishes needing a mild, onion-like flavor.
Potato Flour
Potato flour is ground from 100% dehydrated whole potatoes and is used in bread, pancake and waffle recipes or as a thickener for smoother sauces, gravies and soups.
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