|
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.
|
|
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.
|
|
3.
|
This has the satisfaction of a cream soup, without the milk. Makes four servings.
|
| |
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.
|
For Business 
