Carrot soup #1
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Carrot soup #1
  Carrots    Soups  
Last updated 6/12/2012 1:12:29 AM. Recipe ID 40468. Report a problem with this recipe.
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      Title: Carrot soup #1
 Categories: Soup
      Yield: 10 Servings
      4 lb Bony chicken pieces (back;
           -neck; wing, etc.)
      6    -(up to)
      8    Sprigs parsley
     10    -(up to)
     12 md Carrots; peeled
      2 lg Onions; sliced
      2 ts Salt
      8 c  Water
      1 c  Whipping cream
    1/4 ts Nutmeg
    Tie chicken and parsley in a bag made from a single thickness of
  cheesecloth. Place in a deep kettle. Add carrots, onions, 1-1/2
  teaspoon salt, and the water. Cover, bring to a boil, and simmer
  slowly for 2 hours . Let cool slightly, then lift bag from broth and
  drain well. Discard bones and parsley. Remove carrots and onions from
  broth with a slotted spoon and whirl in a blender with some broth
  until smooth (or force through a wire strainer). Retum vegetable
  puree to broth in pan, stir in cream, nutmeg and additional salt if
  needed. (You can do this a day ahead and chill soup, covered,
  overnight,). Heat to simmering. Ladle hot soup into bowls or mugs,
  and dust each serving lightly with nutmeg. Makes 12 or 13 cups or 10
  to 12 first course servings.
  From .  Downloaded from Glen's MM Recipe

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Recipe ID 40468 (Apr 03, 2005)

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