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Carrot Soup Using Chicken Broth

Ingredients
  Margarine 3 Tablespoon
  Carrots 6 , peeled, sliced
  Onions 2 Medium, finely chopped
  Chopped celery 1 Cup (16 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  Chicken broth 2 Quart
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Process cheese spread 1⁄2 Cup (8 tbs), diced
Directions

MAKING
1.Take a Dutch oven and mix sugar with syrup and let them cook on low flame until the candy thermometer registers 240 degrees.
2.Put peanuts in the oven and continue cooking along with stirring till the temperature is 300 degrees.
3.Once done, turn off the heat and add vodka, water and vanilla in the oven.
4.Take a jelly roll pan measuring 15 x 10x1 inch and put the mixture in it.
5.Once the brittle is cool, make pieces of it.

SERVING
6.Serve in dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Dessert
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Peanut
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 337 Calories from Fat 148

% Daily Value*

Total Fat 17 g26%

Saturated Fat 5.9 g29.7%

Trans Fat 0 g

Cholesterol 21.2 mg7.1%

Sodium 1746.5 mg72.8%

Total Carbohydrates 34 g11.5%

Dietary Fiber 5.1 g20.3%

Sugars 11.4 g

Protein 10 g20.9%

Vitamin A 322.8% Vitamin C 23.3%

Calcium 22.6% Iron 7.4%

*Based on a 2000 Calorie diet

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Carrot Soup Using Chicken Broth Recipe