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Ingredients
5 Carrots, cleaned and sliced
3 Cups chicken broth
2 Tablespoons butter or margarine
1/2 Medium onion, chopped
2 Cloves garlic, minced
1 1/2 Tablespoons cornstarch
1/4 to1/2 Teaspoon fresh minced dill
1 Teaspoon fresh minced marjoram
1 Teaspoon fresh minced parsley
Salt and ground black pepper
1/4 Cup cream
Fresh parsley for garnish
Instructions
In a large Dutch oven, heat the butter or margarine, add the onions and the garlic, saut� until light golden. Add the broth, the carrots, dill, marjoram, parsley and salt and pepper to taste, and bring to a boil. Lower the heat, let simmer until carrots are done. Mix cornstarch with small amount of cold water to dissolve. Add to the soup and stir well. Add the cream and let simmer another 15 minutes. Do not boil. Garnish with fresh parsley.