Veronica's Lake (Carrot and Apple Soup)
- 8 c Chicken broth
- 1 lb Tart green apples; cored,
- -peeled, chopped (two cups)
- 1 lb Carrots; chopped (3 1/2 c.)
- 1/2 c Light cream or milk
- Thin apple slices; for
- -garnish
Put broth in a large pot. Add chopped apples and carrots. Bring to a boil.
Cover and reduce heat to Low heat. Simmer for 1 hour until carrots are very
tender. Blend in batches until smooth. Stir in cream or milk. Serve hot or
cold. Garnish with apple slices. MC formatting by bobbi744@sojourn.com
NOTES : Per serving with cream: 132 cals., 32 mg. cholesterol.
Recipe by: Source Unknown
Posted to MC-Recipe Digest V1 #776 by Roberta Banghart
on Sep 08, 1997
Cover and reduce heat to Low heat. Simmer for 1 hour until carrots are very
tender. Blend in batches until smooth. Stir in cream or milk. Serve hot or
cold. Garnish with apple slices. MC formatting by bobbi744@sojourn.com
NOTES : Per serving with cream: 132 cals., 32 mg. cholesterol.
Recipe by: Source Unknown
Posted to MC-Recipe Digest V1 #776 by Roberta Banghart
