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

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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.

Makes: 5 gallons

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