Yield: 2 servings
|6 \N||Carrots, peeled and sliced|
|1 cup||Canned chicken broth|
|1 cup||Whipping cream|
|¼ teaspoon||Ground nutmeg|
Servings 2 to 4
Salt Plain yogurt Parsley sprigs Cook carrots in medium saucepan of boiling water until just tender, about 10 minutes. Drain. Puree carrots with broth in blender or processor. Blend in cream and nutmeg. Season with salt. Cover and chill 30 min. (Can be prepared 1 day ahead.) Ladle soup into bowls.
Top each with yogurt and parsley.
Source: Bon Appetit, Too Busy to Cook posted by Linda Davis