Puree of carrot soup
1 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 2 | larges | Carrots; sliced |
| 2 | cups | Chicken stock |
| 1 | teaspoon | Fresh tarragon; (or 1/8 tsp. dried) |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Ground coriander; scant |
| ⅓ | cup | Evaporated milk |
| Fresh parsley for garnish |
Directions
(from Burpee's Garden Cookbook) Cook first 5 ingredients together until carrots are very tender. Puree in blender until smooth. Put back in pot and add milk. Heat gently and garnish with parsley then serve!Makes two large bowls - this recipe doubles, triples perfectly.
Posted to TNT Recipes Digest by Heather Hamilton <cyberian@...> on Mar 23, 1998