Cream of Carrot Soup
2 cups diced carrots
2 cups water
1 cup milk
⅛ teaspoon pepper
2 tablespoons fat
2 tablespoons flour
1 teaspoon salt
Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc.