Crock Pot Recipes >

Crock Pot Carrot Soup 4 chicken wings or 4 necks 1 medium onion, chopped 2 1/2 cups (625 ml) of chicken stock 1 bay leaf 1 teaspoon of thyme 2 1/2 teaspoons of salt 1/2 teaspoon of pepper 4 cloves 3 tablespoons (45 g) of butter 3 cups of thinly sliced carrots 1 cup (250 ml) of cream chopped chives Put the chicken wings or necks, onion, chicken stock, bay leaf, thyme, salt, pepper, and cloves into the crock-pot. Cover and cook on LOW for 6 to 8 hours. discard the chicken, bay leaf and cloves. Sauté the carrots in the butter in a large frying pan for about 10 minutes. Put the carrots in the crock-pot and cook on HIGH until tender. Put the carrot mixture through a sieve or puree in an electric blender. Stir in the cream and serve immediately. Garnish with chopped chives. serves 4 to 6