Carrot Chicken Soup Recipe
One piece of advice you will cherish, this is a must try recipe of Carrot Soup. A delicious Appetizer, the Carrot Soup completes your meal. It is always prepared with Vegetable as the most essential ingredient. You don't have to be a gourmet to judge how mouth-watering and tasty this dish really is.
Ingredients
4 pounds bony chicken pieces (backs, wings, necks)
6 or 8 sprigs parsley
10 or 12 carrots, peeled
2 large onions, sliced
About 2 teaspoons salt
8 cups water
1 cup heavy cream
About 1/4 teaspoon nutmeg
Directions
Tie chicken and parsley in a bag formed from a single thickness of cheesecloth.
Place in a deep pot.
Add carrots, onions, 1 1/2 teaspoons of the salt, and the water.
Cover, bring to a boil, and simmer slowly for 2 hours.
Let cool slightly, then lift bag from broth and drain well.
Discard bones and parsley.
Remove carrots and onions from broth with a slotted spoon and whirl in a blender with some of the broth in pan, stir in cream, 1/4 teaspoon of the nutmeg, and additional salt if needed. (You can do this much a day ahead and chill soup, covered, overnight.) Heat to simmering.
Place in a deep pot.
Add carrots, onions, 1 1/2 teaspoons of the salt, and the water.
Cover, bring to a boil, and simmer slowly for 2 hours.
Let cool slightly, then lift bag from broth and drain well.
Discard bones and parsley.
Remove carrots and onions from broth with a slotted spoon and whirl in a blender with some of the broth in pan, stir in cream, 1/4 teaspoon of the nutmeg, and additional salt if needed. (You can do this much a day ahead and chill soup, covered, overnight.) Heat to simmering.
