CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Vegetables	4	Servings

INGREDIENTS

25	oz	Carrotts
1/4	c	Chicken Broth
2	tb	Instant Potatoes
2	tb	Cream
		Salt
		Pepper

INSTRUCTIONS

1.Peel and cut carrotts into thin slices; put in a
pot; fill up with the broth and simmer for 10-12
minutes. 2.Add the instant potatoes and puree all at
high speed for 2 minutes. 3.Put all in a clean pot and
stirring, constantly with a wooden spoon, on medium
heat warm it all through. 4.Mix a little cream under;
the puree is not to be to thin. 5. Season with salt
and pepper.
Typed for you by Brigitte Sealing, Cyberealm BBS
Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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