1. Peel carrots. Cook carrots in beef broth and brandy until tender, adding additional brandy if necessary. Drain, reserving the stock, and strain or mash the carrots to make a smooth puree. 2. Heat the butter in a saucepan, add the flour, and stir until blended. 3. Add the milk gradually, stirring constantly. 4. Heat to the boiling point and simmer for 10 minutes. 5. Add reserved stock, carrot puree, sugar, and pepper. 6. Garnish each serving with parsley and a dash of nutmeg. ---------------------------------------------------------------------------
Nutrition
Ingredients
