Carrot Soup Ingredients - 1 medium onion, chopped
- 2 tablespoons butter
- 2-1/2 cups chicken broth
- 1 pound carrots, sliced
- 2 large potatoes, peeled and cubed
- 1-1/2 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Shredded Swiss cheese and minced fresh parsley, optional
Directions: - In a large saucepan, saute onion in butter until tender. Add the
- broth, carrots and potatoes; bring to a boil. Reduce heat; cover and
- simmer for 15-20 minutes or until vegetables are tender. Remove from
- the heat; cool slightly.
- Transfer to a blender; cover and process until blended. Return to
- pan. Stir in the milk, salt and pepper; heat through (do not boil).
- Garnish with cheese and parsley if desired. Yield: 6 servings.
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