Yield: 4 servings
Measure | Ingredient |
---|---|
25 ounces | Carrotts |
¼ cup | Chicken Broth |
2 tablespoons | Instant Potatoes |
2 tablespoons | Cream |
\N \N | Salt |
\N \N | Pepper |
1.Peel and cut carrotts into thin slices; put in a pot; fill up with the broth and simmer for 10-12 minutes. 2.Add the instant potatoes and puree all at high speed for 2 minutes. 3.Put all in a clean pot and stirring, constantly with a wooden spoon, on medium heat warm it all through. 4.Mix a little cream under; the puree is not to be to thin. 5. Season with salt and pepper.
Typed for you by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120