Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Carrots (peeled and sliced)
3 c Chicken stock
3 tb Butter (or margarine)
2 md Onions (chopped)
1 bn Shallots (chopped)
1/4 c Bell pepper (chopped)
3 tb Flour
2 c Milk
1 1/2 c Cheddar cheese (grated)
1/8 ts Pepper
ds Cayenne pepper
Salt (to taste)
Parsley (for garnish)

Cook carrots in stock until tender. Drain and mash carrots, reserving
liquid. Saute onions and bell pepper in butter until tender. Add
flour, stirring until smooth. Gradually add milk; cook stirring
constantly, until slightly thickened.

Add enough water to carrot liquid to make 2 cups. Combine liquid, milk
mixture, carrots, cheese and spices. Stir constantly over moderate
heat until soup is well heated and cheese is melted. Garnixh with
parsley if desired.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by
Nancy Coleman

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