Carrot and Parsley Soup Recipe
Ingredients
| 2 leeks, washed and sliced | ||
| 4 canots, scraped and sliced | ||
| 2 cups chicken bouillon | ||
| Parsley | 1/3 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a saucepan, add leeks, carrots and bouillon. Then bring to boil and simmer over a low heat until the vegetables are tender.
2) In a blender, whirl the parsley with a little vegetables and bouillon until well blended. Then repeat with rest of the vegetables.
3) Pour the mixture into a saucepan and season with the salt and pepper to taste. Add more bouillon, if required.
SERVING
4) Serve the soup immediately with the croutons.
1) In a saucepan, add leeks, carrots and bouillon. Then bring to boil and simmer over a low heat until the vegetables are tender.
2) In a blender, whirl the parsley with a little vegetables and bouillon until well blended. Then repeat with rest of the vegetables.
3) Pour the mixture into a saucepan and season with the salt and pepper to taste. Add more bouillon, if required.
SERVING
4) Serve the soup immediately with the croutons.
Chef
