{"id":3904,"slug":"cream-of-carrot-soup","title":"CREAM OF CARROT SOUP","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 cups chopped carrots.","1 small onion sliced.","2 sprays parsley.","1/4 cup washed rice.","2 cups water.","2 cups scalded milk.","1/2 cup hot cream.","1/4 cup butter.","2 tablespoons flour.","Salt, pepper."],"ingredients_norm":["carrot","onion","sprays parsley","washed rice","water","scalded milk","hot cream","butter","flour","salt pepper"],"steps":["Cook carrots in water until tender.","Rub through sieve, reserving the liquor.","Cook rice in milk in double boiler until soft.","Sauté onion a delicate brown in butter, add flour and stir to a paste.","Add carrot mixture to milk and pour slowly over flour paste, stirring constantly; heat to boiling point and add cream.","Strain into hot soup tureen and sprinkle with finely chopped parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:157","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5fcb5fc9d2c0dffcd4b872dc3ea61a66ddfc5ec85462766f7fa8b047e3c1ec66","created_at":"2026-08-02T15:46:53Z","updated_at":"2026-08-02T15:46:53Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-of-carrot-soup"}