Monday, October 11, 2010

Carrot Soup by Alixa Winn

6 large carrots pealed
blop of butter
4 cups chicken broth
one large apple
1 cup cream
1/4 tsp nutmeg
vadalia onion

cut carrots into 1/2 inch chunks. Put in a sauce pan with butter and 1 cup ck broth and onion. Cover and cook 20 min. While cooking peal and core and slice apple. Put apple in for last 5 minutes. remove from heat. let cool for about 10 minutes. put all in blender til smooth. stir in cream and nutmeg. put in rest of ck broth. serve hot with blop of sour cream, green onions, and croutons.


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