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Ingredients:
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
Direction:
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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For
Details about Ingredients , check your nearest American Store
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