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Bean Soup
Caldo Verde / Sausage
Caldo Verde Soup
New Eng. Fish Chowder
Potato Carrot Soup
Portuguese Soup Recipe
Portuguese Stone Soup
Watercress Soup


















Potato and Carrot Recipe


4 med. potatoes; peeled
3 med. carrots; peeled
2 med. onions
2 tsp. salt
3 c boiling water
1 3/4 cups of saved water from the cooked
1 2/3 cups of cream or evaporated milk
1 dash cayenne
1 dash celery salt

Dice potatoes, carrots, and onions, and to pan. 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.

Makes about 4 to 5 servings


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 Gil Sequira, 2003 All Rights Reserved.