Creamy carrot soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Carrots, peeled & chopped in 2 inch chunks |
| 2 | mediums | Yellow onions, quartered |
| 2 | Sprigs parsley | |
| 3 | Whole cloves | |
| ¼ | teaspoon | Rosemary |
| 2 | 10 1/2 oz cans condensed chicken broth | |
| 2 | cups | Milk |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Minced parsley |
Directions
Place carrots, onions, parsley, cloves, rosemary and chicken broth in a saucepan, cover and simmer 45 to 50 minutes until carrots are very soft; remove cloves and parsley and discard. Puree the mixture in batches in a blender at low speed. Return to pan, stir in milk and pepper and heat, stirring for 2 to 3 minutes. Serve hot or cold.
Garnish each portion with minced parsley. Converted by MMCONV vers.
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