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Recipe by: sabrine
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See below ingredients and instructions of the recipe
25 oz Carrotts
1/4 c Chicken Broth
2 tb Instant Potatoes
2 tb Cream
Salt
Pepper
1.Peel and cut carrotts into thin slices; put in a pot; fill up with
the broth and simmer for 10-12 minutes. 2.Add the instant potatoes
and puree all at high speed for 2 minutes. 3.Put all in a clean pot
and stirring, constantly with a wooden spoon, on medium heat warm it
all through. 4.Mix a little cream under; the puree is not to be to
thin. 5. Season with salt and pepper.
Typed for you by Brigitte Sealing, Cyberealm BBS Watertown NY
315-786-1120
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

English celebrity chef also known as The Naked Chef. BBC food television shows.
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