Food
Carrot and Parsley Soup
By Yankee Magazine|Sep 05 2007|
A colorful soup, flecked with orange and green.
Yield
Serves 4
Ingredients
2 carrots, peeled and grated
1/2 cup chopped parsley
4 cups chicken stock
1 egg yolk
1/2 cup cream
Chopped parsley
Instructions
Combine carrots, parsley, and stock in soup kettle and simmer, partially covered, 20 minutes or until carrots are tender. Combine egg yolk and cream in small bowl. Pour 1/2 cup hot soup into egg mixture, blend with whisk, and return to soup. Garnish with chopped parsley.
