3 ounces butter
1 medium onion, peeled and slced
3 ounces flour
8 cups chicken broth
1 pound carrots, peeled and sliced
1 tablespoon sliced ginger
1/2 cup milk
salt and pepper to taste
Preparation
In a saucepan melt butter. Add onion. Mix for a minute. Do not brown. Pour chicken broth. Mix well with roux. Add sliced carrots and sliced ginger. Simmer for 30 minutes.
Puree soup in a blender. Strain. Add milk. Season to taste with salt and pepper. Serve hot.
