Carrot and Parsley Soup
Soups, Stews, Chowders Recipes | Vegetables Recipes
Yield: Serves 4
A colorful soup, flecked with orange and green.
- 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.
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