Try this Cream of Carrot Soup W Fresh Ginger recipe, or contribute your own.
Suggest a better descriptionIn a large pot, bring 9 cups of chicken or vegetable stock to a boil. Remove 1 cup and reserve. Chop all vegetables into small pieces. In a sautJ pan, over medium high heat, melt half of the butter. saute vegetables with ginger and nutmeg for approximately 15 minutes, until vegetables are all browned. Add remaining butter as needed. Add sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. After blending two thirds of the stock and vegetables, check the consistency of the blended soup. If it is too thin, drain off a cup of the remaining stock. If it is too thick, add the reserved cup of stock back into the pot. Continue to blend the remaining vegetables and stock. Add salt and pepper. To serve, add approximately 2 tablespoons of cream per serving and reheat. Do not let it boil. Serve in warm bowls. Yield: 6 to 8 servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9283 Posted to MC-Recipe Digest V1 #815 by Holly Butman
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Serving Size: 1 Serving (1427g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1682 | ||
Calories from Fat: 1622 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 180.2g | 240 % | |
Saturated Fat 113.1g | 565 % | |
Monounsaturated Fat 49.2g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 566.9mg | 174 % | |
Sodium 234.7mg | 8 % | |
Potassium 731.1mg | 19 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 12.6g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1682
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