Veronica's Lake (Carrot and Apple Soup)

         Yield: 8 Servings
Categories: Apples, Carrots, Soups

8 c Chicken broth 1 lb Tart green apples; cored, -peeled, chopped (two cups) 1 lb Carrots; chopped (3 1/2 c.) 1/2 c Light cream or milk Thin apple slices; for -garnish 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. MC formatting by bobbi744@sojourn.com NOTES : Per serving with cream: 132 cals., 32 mg. cholesterol. Recipe by: Source Unknown