Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Smooth and creamy, this 3 c Chicken stock
-brightly colored carrot 1 ea Bay leaf
-soup gets a lfavor boost 3 T Chopped fresh coriander or
With fresh coriander. -parsley
2 T Butter 2 c Milk
1 ea Onion, chopped 1 t Salt
2 lb Carrots, chopped 1/2 t Pepper
1/4 c All purpose flour

In heavy saucepan, melt butter over medium heat and cook onion for
about 5 minutes or until softened. Add carrots and cook, covered,
for about 15 minutes or until softened. Sprinkle flour over carrot
mixture and stir until well blended. In measuring cup combine stock
with 3 cups water. Stir into saucepan along with bay leaf and 2 tbsp
coriander. Cook, uncover, for 15-20 minutes or until carrots are
tender. Remove bay leaf and discard. In blender or food processor,
puree mixture until smooth. Return to saucepan and stir in milk, salt
and pepper. Cook on low heat just until heated through. Serve
immediately. Garnish with remaining coriander. Makes 8 servings.
Per serving, about 135 cal, 6 gr pro, 5 gr fat, 18 g carbo. Origin:
Canadian Living, December, 1994. Shared by: Sharon Stevens, Dec/94.

Submitted By SHARON STEVENS On 12-02-94

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