Carrot and Parsley Soup
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Yield: Serves 4
A colorful soup, flecked with orange and green.Ingredients:
2 carrots, peeled and grated1/2 cup chopped parsley
4 cups chicken stock
1 egg yolk
1/2 cup cream
Chopped parsley
Instructions:
Combine carrots, parsley, and stock in soup kettle and simmer, partially covered, 20 minutes or until carrots are tender. Combine egg yolk and cream in small bowl. Pour 1/2 cup hot soup into egg mixture, blend with whisk, and return to soup. Garnish with chopped parsley.Browse Similar Recipes
- By Category: Soups, Stews, Chowders, Vegetables
- By Prep Methods: Simmer
- By Course: Soup
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