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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

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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