Carrot Mustard Soup

Course Appetizers

Ingredients in this Recipe

1 bunch carrots, peeled and chopped in 3 4 pieces each;
1 bunch mustard greens, washed and cut in two;
1 tablespoon marjoram;
10 cups chicken stock (or vegetable stock for vegetarian/vegan option);
2 medium spanish onions, peeled and quartered;
3 cloves garlic, peeled and halved;
Salt;
Sour cream (for garnish);

Recipe Preparation

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