Recipe - Puree Of Carrot Soup

2 lg Carrots; cut or sliced up
2 cup Chicken stock
1 teaspoon Fresh tarragon; (or 1/8 tsp.
dried)
One half teaspoon Salt
1/8 teaspoon Ground coriander; scant
1/3 cup 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 cyberian@pacbell.net on
Mar 23, 1998