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Ingredients Jump to Instructions ↓

  1. 8 md Carrots, peeled & chopped -in

  2. 2 inch chunks 2 md Yellow onions, quartered

  3. 2 ea Sprigs parsley

  4. 3 ea Whole cloves

  5. 1/4ts Rosemary

  6. 2 ea 10 1/2 oz cans condensed -chicken broth

  7. 2 c Milk

  8. 1/8ts Pepper

  9. 2 tb Minced parsley

Instructions Jump to Ingredients ↑

  1. + Directions : 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.

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