Veronica's lake (carrot and apple soup)

Yield: 8 Servings

Measure 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
\N \N Thin apple slices; for garnish

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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