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| FRENCH CARROT SOUP | |
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Butter for frying 1 med. onion, finely chopped 1 lb. carrots, peeled and chopped 1 lg. potato, peeled and chopped 1 qt. chicken stock 1 tbsp. parsley, chopped 1 tsp. sugar Salt and pepper Melt butter in saucepan. Add vegetables and cover. Cook for 5 minutes. (Longer for tender vegetables.) Gradually stir in chicken stock. Bring to boil; add seasonings, parsley and sugar. Lower heat and half cover. Simmer gently for 30 minutes. Puree soup in blender or food processor, etc. Return to rinsed out pan; reheat gently and adjust seasonings. At serving time garnish with a spoonful of cream and some sprinkled parsley. | |
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recipe reviews #62263
Michelle (Ohio) says:
My family love, love, loves the French Carrot Soup, and it is so easy to make, and totally nutritious!!! We use our homemade chicken stock and omit the sugar, but it is still great! We always put a bit of sour cream on it, and have even served it in bread bowls (What a treat!) It really makes a beautiful presentation! Hope you give it a try~~
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