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Cream of Carrot Soup
2 1/2 tb Butter
3 Green onions chopped
2 Celery; stalks,sliced
2 c Chicken stock
1/2 c Heavy cream
1/8 ts Cardamom;ground (or nutmeg)
Minced parsley as garnish
Melt the butter in a saucepan over high heat and add the onion,
carrot and celery. Stir to coat. Blend in the stock. Bring to a
boil, then reduce the heat to medium. Cover and simmer until veggies
are soft. (about 30 min) Put this mixture in a food processor, or
blender and process till pureed. Return mixture to the pan, add the
cream and seasonings and heat over low heat until warmed through,
stirring constantly, and not allowing the mixture to boil. Spoon
into soup cups and sprinkle with the parsley. Serve immediately.
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