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Irish Carrot Soup


  • 1 lb. carrots
  • 1 medium onion
  • 4 Tablespoons butter
  • I /2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium potato, peeled and chopped
  • 6 cups chicken stock or broth
  • Snipped chives


Peel and shred carrots.

Chop onion.

Cook carrots and onion in butter, covered, for 10 minutes until the vegetables are soft.

Add carrots, onions, seasonings, and pota­toes to the stock.

Simmer until vegetables are tender. Puree until smooth in blender or processor.

Reheat and serve garnished with snipped chives.

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