Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cunningham Estate in Seven Points, Texas in 1999.

Ingredients Edit

Directions Edit

  1. Reserve and set aside ½-pound carrots.
  2. Heat oil in large soup pot then sauté onions and celery until golden.
  3. Add all remaining ingredients except reserved carrots.
  4. Bring to a boil then cover and simmer over moderate heat until vegetables are tender.
  5. Puree until smooth then return to low heat and simmer 20 minutes.
  6. Let stand several hours before serving.
  7. Just before serving steam reserved carrots until tender and stir into soup.
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