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Cream Of Carrot Soup

Western.Chefs's picture
Ingredients
  Carrots 4 , sliced
  Onion 1 Medium, sliced
  Celery stalk with leaves 1 , sliced
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Cayenne pepper 1 Pinch
  Cooked rice 1⁄2 Cup (8 tbs)
  Cream 3⁄4 Cup (12 tbs)
Directions

1. Place the carrots, onion, celery and one-half cup of the chicken stock in a saucepan. Bring to a boil, cover, reduce the heat and simmer fifteen minutes.
2. Transfer to the container of an electric blender and add the salt, cayenne and rice. Cover and turn the motor on high. Remove the cover and, with the motor running, pour in remaining stock and cream.
3. Chill and serve garnished with diced pimento.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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4.17
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1073 Calories from Fat 116

% Daily Value*

Total Fat 12 g17.9%

Saturated Fat 7.6 g37.8%

Trans Fat 0 g

Cholesterol 23.1 mg7.7%

Sodium 2980.7 mg124.2%

Total Carbohydrates 217 g72.4%

Dietary Fiber 11.4 g45.7%

Sugars 88.2 g

Protein 22 g44.4%

Vitamin A 830.7% Vitamin C 53.5%

Calcium 52.8% Iron 18.7%

*Based on a 2000 Calorie diet

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Cream Of Carrot Soup Recipe