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Chilled Carrot Soup with Parsley and Chives

By The Canadian Living Test Kitchen

Tested till perfect

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Chilled Carrot Soup with Parsley and Chives

This recipe makes 10 servings

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This smooth blend of carrots and chicken stock takes just minutes to make and keeps in the refrigerator for several days. On the evening it's to be served, blend in cream or, if you like a more tangy version, use part cream and part yogurt, buttermilk or sour cream.

Ingredients

  • 3 cups sliced carrots
  • 2 cups coarsely chopped onions
  • 6 cups chicken stock
  • 1-3/4 cups whipping cream or light whipping cream
  • 1/3 cup finely chopped fresh parsley
  • 1/3 cup finely chopped fresh chives
  • 1 pinch salt
  • 1 pinch pepper

Preparation

In large saucepan, combine carrots onions and chicken stock. Bring to boil; cover, reduce heat and simmer until vegetables are tender, about 25 minutes. Remove from heat, let cool and puree in food processor, blender or press through sieve. Refrigerate until serving time.

Before serving, blend in cream, parsley, chives, and salt and pepper to taste. Serve in chilled bowls or glasses, swirling extra cream into each serving, if desired.

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