| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups & ste, Restaurant |
1 |
Servings |
INGREDIENTS
| 20 |
md |
Carrots |
|
|
Chicken broth |
| 3 |
md |
Onion — chopped |
| 3 |
|
Whole bay leaves |
| 2 |
tb |
Canola oil |
|
|
Salt and pepper — to taste |
INSTRUCTIONS
Trim and halve carrots; do not peel. Put in soup pot and add chicken broth
to cover. Bring to a boil, lower heat and simmer until the carrots are
tender, about 40 minutes. Meanwhile, saute onions and bay leaves in oil
until onion is translucent. Reserve. When carrots are tender, place them in
a blender. Discard bay leaves; add the onions to the blender. Puree until
smooth, adding liquid from the soup pot as needed for consistency. Season
with salt and pepper to taste.
Posted to MealMaster Recipes List, Digest #157
Date: 06 Jun 96 12:50:17 EDT
From: "Glen T. Greenman" <102724.3265@compuserve.com>
Recipe By : Abdelrahman Aly & Spiro Giannopoulos, Cafe Royal, Dallas
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