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Prep 5 mins
Cook 20 mins
From a little Norwegian Recipes book of mine. Makes 4 servings.
Make and share this Lemon-Carrot Bouillon recipe from Food.com.
- Combine in a saucepan the bouillon, carrots, lemon slices and juice and 2 tablespoons of the parsley.
- Cover and simmer for 15 minutes or just until carrots are tender.
- Serve immediately, ladling a lemon slice into each bowl. Sprinkle a little fresh parsley on each serving.