Yield: 4 servings
|8 mediums||Carrots, peeled & chopped in 2 inch chunks|
|2 mediums||Yellow onions, quartered|
|2||10 1/2 oz cans condensed chicken broth|
|2 tablespoons||Minced parsley|
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.