Title: Puree of Carrot Soup
Categories: None
Yield: 1 Servings

2 lg Carrots; sliced
2 c Chicken stock
1 ts Fresh tarragon; (or 1/8 tsp.
-dried)
1/2 ts Salt
1/8 ts Ground coriander; scant
1/3 c Evaporated milk
Fresh parsley for garnish

(from Burpee's Garden Cookbook)

Cook first 5 ingredients together until carrots are very tender. Puree in
blender until smooth. Put back in pot and add milk. Heat gently and garnish
with parsley then serve!

Makes two large bowls - this recipe doubles, triples perfectly.
Posted to TNT Recipes Digest by Heather Hamilton on
Mar 23, 1998