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Cream of Carrot Souo

 
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36

Try it again tomorrow, a great recipe!

Yield

4

servings

Prep

5

min

Cook

10

min

Ready

15

min

Trans-fat Free, Low Sodium
 

Ingredients

2 tablespoons butter
1 medium onions
diced
2 tablespoons all-purpose flour
4 medium carrots
diced
4 cups chicken broth
*
½ cup cream
heavy
1 x salt
to taste
*
1 x white pepper
to taste
*

Directions

Sweat the onions with some salt in the butter over low to medium heat until they are soft and translucent.

Do not brown them.

Add the flour and cook for two minutes while constantly stirring.

Add the carrots and cook for two more minutes.

Add the stock, bring to a boil, and then simmer uncovered until the carrots are soft.

Purée the soup in a blender and then work it through a strainer with a ladle or the back of a spoon into a pot.

Bring it back to a simmer and stir in the cream.

Season with salt and pepper.

If the soup is too thick, add more stock.

If it's too thin, continue to simmer until the desired consistency is achieved.

Decorate soup with whatever pattern you like if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 15867% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 96mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 4g
Vitamin A 213% Vitamin C 10%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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