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Carrot and Parsley Soup

Nov/Dec 2015


Carrot and Parsley Soup
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A colorful soup, flecked with orange and green.

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  • 2 carrots, peeled and grated
  • 1/2 cup chopped parsley
  • 4 cups chicken stock
  • 1 egg yolk
  • 1/2 cup cream
  • Chopped parsley


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.
Updated Wednesday, September 5th, 2007

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