• Cooking Time: 30
  • Servings: 8
  • Preparation Time: 30


  • 3½ cups water or Chicken Stock:
  • 4 quarts water
  • 2 pounds chicken bones
  • 5 large carrots, peeled and cut into 3” pieces
  • 5 ribs of celery
  • 2 large onions, peeled
  • 1 parsnip, peeled
  • ***************************
  • 3 tablespoons olive oil
  • 1 sweet onion, chopped
  • 5 organic carrots, assorted colors if possible, peeled and chopped
  • 1½ teaspoons salt
  • 1 tablespoon sugar
  • ***************************
  • 3 tablespoons sweet butter
  • ½ cup very cold non-fat milk
  • Dash sugar
  • Dash salt
  • 2 tablespoons of blanched and minced carrots


  • For Chicken Stock, heat all ingredients in large stockpot. Bring to boil. Reduce heat and simmer for 2 hours. Skim surface occasionally. Strain stock through colander lined with cheese cloth. Place in plastic container in freezer and use as needed. Heat before serving.
  • Heat olive oil in large saucepan. Add onions and sauté until golden brown. Add carrots and sauté a few minutes. Add reserved Chicken Stock or water, salt, and sugar; bring to boil. Cook for 30 minutes on medium heat. Puree soup a small amount at a time. Strain.
  • Bring to boil and slowly stir in butter. Whip non-fat milk with dash sugar and dash salt. Set aside. Divide soup among glasses. Top with reserved whipped milk and 2 tablespoons assorted minced carrots. Serve and enjoy!


This soup is DELICIOUS!!

Categories: Soup 
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