Recipe: Carrot and Potato Soup (1978)

CARROT AND POTATO SOUP

1 1/2 tablespoons bacon or vegetable oil
3 medium potatoes, diced
4 medium carrots, diced
2 medium onions, sliced thin
2 cups water, divided use
2 tablespoons flour
1 cup milk
Salt and pepper
Paprika
1 tablespoon butter
2 drops Tabasco sauce
1/2 cup evaporated milk
1 tablespoon chopped parsley (optional garnish)
Croutons (optional garnish)

Melt fat in frying pan; add vegetables and cook for 5 minutes over low heat. Put in 1 1/2 cups of the water and cook until vegetables are mushy.

Sift flour on surface of liquid and stir until blended. Pour in remaining 1/2 cup water and the milk. Season to taste with salt, pepper and paprika. Simmer 10 minutes.

Press through a sieve, add butter and Tabasco sauce and return to low heat. Bring to a boil and stir in evaporated milk.

Pour into a large tureen, sprinkle top with parsley and drop in a lot of croutons. Serve piping hot.

Makes 4-6 servings
From: Recipelink.com
Source:Recipe booklet: Rexall's 75th Anniversary Country Cook Book, Rexall Drug Company, 1978