Recipe for Veronicas Lake (Carrot and Apple Soup)

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
8 cup	Chicken broth
1 lb	Tart green apples, cored, peeled, chopped (two cups)
1 lb	Carrots, chopped (3 1/2 c.)
1/2 cup	Light cream or milk

Instructions:

Instructions: Put broth in a large pot. Add chopped apples and carrots. Bring to a boil.

Cover and reduce heat to Low heat. Simmer for 1 hour until carrots are very tender. Blend in batches until smooth. Stir in cream or milk. Serve hot or cold. Garnish with apple slices.

NOTES :

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