Carrot and Parsley Soup Recipe

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A colorful soup, flecked with orange and green.

Yield: Serves 4

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

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 1/2 cup hot soup into egg mixture, blend with whisk, and return to soup. Garnish with chopped parsley.