Camp Recipes

From the kitchen of Paul Ambrefe

Cream of Carrot Soup,   25 portions

¾ Gallon Hot Chicken Stock

¾ Gallon Carrot Stock

Roux: 1 pound butter and 1 pound flour

1 Bay Leaf

salt and pepper

1 Pint milk or cream

5 pounds carrots

1. Make the roux, cooking 3-5 minutes very slowly.

2. Peel and cut ½ of the carrots and boil in ¾ gallon water for 25-40 min. Bay leaf.

3. Remove carrots and add ¾ gallon of chicken stock to carrot stock.

4. Shred the other half of the carrots and add to the stock mixture; cook until tender.

5. Add roux and whip until smooth.

6. Add hot milk or cream. Season to taste.