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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 8 |
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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.
| Ingredients:
1 Bunch(s) parsley
1/4 Cup(s) cheese, cheddar
326/625 Pound(s) evaporated milk
87/2000 Ounce(s) onion powder
18/259 Ounce(s) pepper, black
18/259 Ounce(s) chervil
74/6789 Pound(s) salt
1 onion, white
2 carrot
2 potato
48 Ounce(s) chicken broth |
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