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Cream of Carrot Soup Recipe |
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Ingredients 1 1/2 cups chicken broth 1/2 cup chopped onion 1 cups sliced carrot Seasoning: 1 tbsp snipped parsley, 1/2 tsp dried basil (crushed) 2 tbsp butter or margarine 2 tbsp all-purpose flour 1/4 tsp salt few dashes white pepper 1 cup milk
Method In a saucepan combine chicken broth, chopped onion. and the carrot-seasoning combinations. (Or, substitute an equal amount of frozen carrot, if desired).
Bring mixture to boiling. Reduce heat, cover and simmer for 12 minutes or till carrot is tender.
Place half of the carrot mixture in a blender container or food processor. Pour into a bowl. Repeat with remaining vegetables mixture; set all aside.
In the same saucepan melt the butter. Stir in the flour, salt and pepper. Add the milk all at once. Cook and stir till mixture is thickened and bubbly. Stir in the blended vegetable mixture. Cook and stir till soup is heated through. Season to taste with additional salt and pepper. Makes 3 to 4 servings.
Per serving(1/3 of servings): 163 g calories, 4 g Protein, 13 g carbohydrates, 11 g fat, 567 mg sodium
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