Carrot And Celery Cream (Soup)

1. 1

   Bring to boil chicken stock in a saucepan.

2. 2

   Add carrots, celery, leaves, onion and parsley. Add salt and pepper.

3. 3

   Season with bay leaf and cloves.

4. 4

   Reduce heat and let simmer 20 to 30 minutes, until veggies are tender.

5. 5

   Put in blender and reduce in puree.

6. 6

   Put back in the saucepan and add the cream.

7. 7

   Simmer 2 to 3 minutes, just to reheat.

* Per serving · 4 servings · Values may vary.

No additional tips available.