Title: Veronica's Lake (Carrot and Apple Soup)
Categories: Apples, Carrots, Soups
Yield: 8 Servings

8 c Chicken broth
1 lb Tart green apples; cored,
-peeled, chopped (two cups)
1 lb Carrots; chopped (3 1/2 c.)
1/2 c Light cream or milk
Thin apple slices; for
-garnish

Put broth in a large pot. Add chopped apples and carrots. Bring to a boil.
Cover and reduce heat to Low heat. Simmer for 1 hour until carrots are very
tender. Blend in batches until smooth. Stir in cream or milk. Serve hot or
cold. Garnish with apple slices. MC formatting by bobbi744@sojourn.com

NOTES : Per serving with cream: 132 cals., 32 mg. cholesterol.

Recipe by: Source Unknown

Posted to MC-Recipe Digest V1 #776 by Roberta Banghart
on Sep 08, 1997