RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5714
| View Recipe |
|
|
| Recipe Name: |
Creamy Carrot Soup - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.92
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
Cold Beef Salad with Shallot-Caper Sauce and French Potato Salad |
| Comments: |
|
|
Ingredients:
2.5 Tablespoons ginger root grated
1 Tablespoon oil, olive
1 Pinch pepper, cayenne
|
Directions:
Trim roots on leeks and most of the green tops. Split lengthwise and wash thoroughly under running water to remove all grit. Coarsely chop.
Peel and trim carrots. Coarsely chop enough to measure 3 cups - reserve the remaining carrots.
Melt butter and oil in a large saucepan over medium heat. Add leeks and cook, stirring occasionally, 5 minutes or until softened and just beginning to brown. Sprinkle with flour to brown.
Stir in stock and bring to a boil. Add chopped carrots, ginger, nutmeg, coriander if using, and cayenne. Reduce heat to medium-low, partially cover pan, and simmer for 20 minutes.
Remove soup from heat. In a food processor, puree soup, in batches, until smooth. Return soup to saucepan, cover and refrigerate until 30 minutes before serving.
Thirty minutes before serving, set out soup to come to room temperature.
Cut enough of the reserved carrots into very thin julienne strips to measure 1/4 cup; set aside.
Reheat soup over medium-low heat. Add cream and salt to taste, and simmer for 5 minutes. Add 3 tablespoons julienne carrots and simmer another 2 minutes.
Transfer soup to a tureen and garnish with remaining carrots and chopped parsley. |
|
|
|
| Nutrition per Serving: |
| Calories: |
259 |
Total Carbs: |
23.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
12.2 |
Fat: |
14.8 |
Protein: |
6.63 |
| Fiber: |
15.50 |
Sodium: |
659.97 |
|
|
|
