Carrot and Parsley Soup
|Leeks||2 , washed, sliced|
|Carrots||4 , scraped and sliced|
|Chicken bouillon||2 Cup (32 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
1) In a saucepan, add leeks, carrots and bouillon. Then bring to boil and simmer over a low heat until the vegetables are tender.
2) In a blender, whirl the parsley with a little vegetables and bouillon until well blended. Then repeat with rest of the vegetables.
3) Pour the mixture into a saucepan and season with the salt and pepper to taste. Add more bouillon, if required.
4) Serve the soup immediately with the croutons.