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2 lb bag of baby carrots
2 cans chicken broth- or water to cover carrots and add chicken
boullion
1 stalk celery
1 potato-peeled and diced
Cover and simmer til all are soft.
You can use your processor or I use my hand-masher to mash it all
to just past chunky.
Add some milk and a dolop of butter, heat a bit, stir and serve.....can
garnish with parsley.
If you love carrots cooked with a roast, you'll like this soup!
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