| Ingredients: 6 Cup(s) chicken broth 2 potato 2 carrot 1 onion, white 1 Teaspoon(s) salt 2/5 Teaspoon(s) chervil 2/5 Teaspoon(s) pepper, black 1/4 Teaspoon(s) onion powder 1 Cup(s) evaporated milk 1/4 Cup(s) cheese, cheddar 1 parsley |
Directions:
Combine potatoes, carrots, and onion with chicken stock in large pot. Cover and cook over medium heat for 30 minutes, or until vegetables are tender. Add more water if soup becomes too thick. Blend in small batches in a blender. Add salt, chervil, pepper and onion salt. Taste and add more seasonings if desired. Add milk and cheese. Add more milk if needed to get desired consistency. Heat, but do not boil. Garnish each serving with a parsley sprig. |