Carrot and Parsley Soup

Share: 

Rate this Recipe: 

Average: 3 (2 votes)

A colorful soup, flecked with orange and green.

Ingredients

2 carrots, peeled and grated
1/2 cup chopped parsley
4 cups chicken stock
1 egg yolk
1/2 cup cream
Chopped parsley

Instructions

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 ½ cup hot soup into egg mixture, blend with whisk, and return to soup. Garnish with chopped parsley.

Cooking & Recipes

Yield: 

Serves 4

Preparation Method

Add new comment

Free Almanac Newsletters

Almanac Weekly Companion 

The Almanac.com General Store

Almanac Recipe Box