Our Lady of the Snows Shrine Restaurant
Cream of Carrot Dill Soup

Yield: 5 gallons

Ingredients

• 2 pounds butter or margarine
• 1 tablespoon white pepper
• 1 tablespoon garlic salt
• 1 tablespoon salt
• 2 pounds flour
• 2 1/2 gallons milk
• 3 tablespoons chicken base
• 2 or 3 tablespoons dill
• 2 pounds carrots, shredded
• 1 gallon 40% cream

Instructions

1. Melt butter or margarine; add white pepper, garlic salt and salt, then add flour to make a roux. Cook for 10 minutes over low heat.
2. Add milk 1 gallon at a time. After it comes to a thick consistency, add remaining ingredients.
3. Finish with cream.

Attribution

Source: Our Lady of the Snows Shrine Restaurant, Belleville, Illinois - St. Louis Post-Dispatch