CARROT SOUP
1 cup cooked carrots, run through ricer or grated
1 pint milk
1/2 teaspoon butter
1 cup fresh carrots
1/2 teaspoon cornstarch
Melt butter and mix in the corn starch, add carrots, then
milk. A little stock may be added. Cook in double boiler.
Spinach may be substituted for carrots.
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