Carrot and Parsley Soup

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.

Yield: 

Serves 4

Course

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