Yield: 1 Servings
|2 larges||Carrots; sliced|
|2 cups||Chicken stock|
|1 teaspoon||Fresh tarragon; (or 1/8 tsp. dried)|
|⅛ teaspoon||Ground coriander; scant|
|⅓ cup||Evaporated milk|
|Fresh parsley for garnish|
(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