Recipe - Potato Carrot Soup

4 md Potatoes; peeled
3 md Carrots; scraped
2 md Onions
2 teaspoon Salt
3 cup Boiling water
1 Three fourths cup Cooking water from
vegetables
1 2/3 cup Cream or evaporated milk
1 ds Cayenne
1 ds Celery salt

Dice potatoes, carrots, and onions, and turn into kettle. Add salt and
boiling water. cover and cook gently until tender. (about 15 minutes). Mash
the vegetables thoroughly in their liquid. Combine with cream, heat just to
scalding. Add cayenne and celery salt, reheat and serve at once. Add a dash
of paprika on top of each serving. 5 servings.

Posted to recipeludigest Volume 01 Number 346 by ncanty@juno.com (Nadia I
Canty) on Dec 6, 1997