Carrot Soup

Ingredients

6-8 sprigs parsley
4 pounds chicken wings or backs
12 carrots, sliced
2 large onions, sliced
1 1/2 teaspoons salt
2 quarts (8 cups) water
1 cup Roberts Whipping Cream
1/4 teaspoon nutmeg

Preparation

Tie parsley and chicken in a cheesecloth bag; place in a large soup kettle. Add carrots, onions, salt and water; cover. Bring to a boil and simmer for 2 hours. Cool slightly and remove cheesecloth bag. Discard bones and parsley. Remove carrots and onions from broth; add a little of the broth and process in a blender until smooth. Return to soup kettle and stir in whipping cream. Add nutmeg and additional salt, if needed.

Yield: 10 to 12 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.