Source:

Z-Woman

Serves/Makes:5 or more

Ingredients

• 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

Preparation

• 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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