Creamy carrot soup

Yield: 4 servings

Measure 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

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.

1⅕

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