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Carrot and Celery Cream (Soup)

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“From Qu'est-ce qu'on mange volume 3.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring to boil chicken stock in a saucepan.
  2. Add carrots, celery, leaves, onion and parsley. Add salt and pepper.
  3. Season with bay leaf and cloves.
  4. Reduce heat and let simmer 20 to 30 minutes, until veggies are tender.
  5. Put in blender and reduce in puree.
  6. Put back in the saucepan and add the cream.
  7. Simmer 2 to 3 minutes, just to reheat.

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