Veronica's lake (carrot and apple soup)
8 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
8 | cups | Chicken broth |
1 | pounds | Tart green apples; cored, peeled, chopped (two cups) |
1 | pounds | Carrots; chopped (3 1/2 c.) |
½ | cup | Light cream or milk |
Thin apple slices; for garnish |
Directions
Put broth in a large pot. Add chopped apples and carrots. Bring to a boil.
Cover and reduce heat to Low heat. Simmer for 1 hour until carrots are very tender. Blend in batches until smooth. Stir in cream or milk. Serve hot or cold. Garnish with apple slices. MC formatting by bobbi744@...
NOTES : Per serving with cream: 132 cals., 32 mg. cholesterol.
Recipe by: Source Unknown
Posted to MC-Recipe Digest V1 #776 by Roberta Banghart <bobbi744@...> on Sep 08, 1997
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