Recipe Ingredients:
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2 tbsp
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Butter
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1/2 cup
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Potato Flour
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1 dash
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Salt & Pepper
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1 tsp
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Cayenne Pepper
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2 tsp
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Mustard Powder
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4 cups
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Water
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1
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Chicken Bullion Cube
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2 tbsp
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Chives
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1 cup
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Carrots, coarsely chopped
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Cooking Directions: |
1.
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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.
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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.
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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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