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Cream of Carrot Soup
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    Cream of Carrot Soup

    • 1 Pound Carrots, washed and peeled
    • 1/2 onion (about 1 cup) small dice
    • 1 washed and cut poblano Chile, cut into little strips
    • 1 cup cream
    • 3 spoonfuls of butter
    • pepper to the taste

      Serve with Saltines and watercresses to adorn Preparation: In a pot cook the carrots. Once cooked, the mixer with a little water and the broth of chicken are ground in. In another pot it is put to warm up mantequilla, and one fries Chile and the onion. When the onion already is is transparent, the worn out carrot adds itself. It is let fry a little and the cream is added. One verifies of salt and pepper. (If it does not want it so thick, it adds water and déjela *** ALLOW IT *** to boil). One uses with galletitas golden *** SALTINES FRIED IN mantequilla *** BUTTER remember? It is adorned with watercress leaves.

      From: Wolfgang Puck, "Adventures in the Kitchen
      Posted By: 
      Post Date:   1991

      *BACK TO SOUPS*








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