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cream of carrot soup

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6, or more servings (depending on bowl size) Easy
(0)
Total:
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Ingredients (8)

  • 3 cans chicken stock
  • 7 Lg carrots, peeled & cut up
  • 1 sm. onion, quartered
  • 1 stalk of celery cut up
  • 2 sm. potatoes, peeled & cut up
  • 1/4 cup fresh Italian parsley/chopped
  • 1/2 tsp fresh rosemary leaves/whole
  • 3 tbsp sour cream

A nice warm, comforting soup…delicious on a cold winter day!

Instructions

  1. 1combine all ingredients EXCEPT the sour cream, in a lg sauce pan, and boil for 1/2 hr.
  2. 2remove some of the carrot, corsely chop it & set aside
  3. 3put the rest of the sauce pan ingredients into a blender, a little at a time, and puree (be sure NOT to fill the blender past 3/4 full, and make sure the top is cracked, to prevent exploding the lid)
  4. 4when it’s all pureed, return to sauce pan, and return to a low boil. THEN, whisk in the sour cream, 1 tbps at a time, Then, add the corsely chopped carrot, and boil on low for another 15 min. Add salt & pepper to taste, and serve.
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