Serves 24 8 oz portions
.0625
1. Heat the butter in a heavy saucepot over moderately low heat.
2. Add the carrots and onions, and sweat the vegetables until they are about half cooked. Do not let them brown.
3. Add the stock and potatoes. Bring to a boil.
4. Simmer until the vegetables are tender.
5. Puree the soup by passing it through a food mill or by using an immersion blender.
6. Bring the soup back to a simmer. If necessary, add more stock to thin the soup to the proper consistency.
7. Season to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 87 | ||
Calories from Fat: 36 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 81.3mg | 3 % | |
Potassium 350.2mg | 9 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 9.5g | ||
Protein 1.3g | 2 % | |
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: 87
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