Creamy Carrot Soup

Servings: 4
Ingredients:

8 md Carrots, peeled and chopped
-in 2 inch chunks
2 md Yellow onions, quartered
2 ea Sprigs parsley
3 ea Whole cloves
1/4 ts Rosemary
2 ea 10 1/2 oz cans condensed
-chicken broth
2 c  Milk
1/8 ts Pepper
2 tb Minced parsley

Place carrots, onions, parsley, cloves, rosemary and chicken broth in a
saucepan, cover and simmer 45 to 50 minutes until carrots are very soft;
remove cloves and parsley and discard. Puree the mixture in batches in a
blender at low speed. Return to pan, stir in milk and pepper and heat,
stirring for 2 to 3 minutes. Serve hot or cold. Garnish each portion with
minced parsley.