Creamy Carrot Soup
Serves:
Ingredients:
8
md
Carrots, peeled & chopped
-in 2 inch chunks
2
md
Yellow onions, quartered
2
ea
Sprigs parsley
3
ea
Whole cloves
1/4
ts
Rosemary
2
ea
10 1/2 oz cans condensed
-chicken broth
2
c
Milk
1/8
ts
Pepper
2
tb
Minced parsley
Method:
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.