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Carrot Soup
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Serves/Makes:5 or more

  • 9 carrots, thinly sliced
  • 3 stalks celery, thinly sliced
  • 1 small onion, thinly sliced
  • 1 bay leaf
  • 2 whole cloves
  • 20 oz (560 grm). chicken broth
  • 1/2 cup (125 ml) sweet cream (milk can be substituted)
  • parsley
  • croutons
  • Combine all ingredients except cream in a soup pot and bring to a boil.
  • Cook over medium heat until vegetables are tender.
  • Remove bay leaf and cloves; puree in food processor or blender.
  • Stir in cream; return to pot and heat to serving temperature--do not boil.
  • Taste before serving. If carrots are bitter, add a little sugar.
  • Serve hot or cold, garnished with fresh parsley and small croutons.

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