Carrot and Parsley Soup


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


Serves 4

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