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Tuesday, February 28, 2012

Debbie Warren's Carrot Soup

Carrot Soup

2 T. butter
1 1/3 lbs. carrots
1 med onion, sliced
2 med. potatoes, peeled and sliced
1 bay leaf
2 cans chicken broth
salt and pepper to taste
parsley, chopped for garnish 


Place all ingredients in large saucepan and bring to a boil. Cover and cook about 45 minutes. Remove bay leaf. Place vegetables in food processor or blended with slotted spoon and process until smooth. Return to pan and stir in broth.

To serve, ladle into individual bowls and garnish with parsley. Serve with croutons.

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