Cold Cream Of Carrot Soup
|Onion||1 Medium, peeled and quartered|
|Curry powder||1 Teaspoon|
|Dill seed/1 teaspoon fresh dill||1⁄2 Teaspoon|
|Chicken stock||5 Cup (80 tbs)|
|Cream||2 Cup (32 tbs) (Heavy Is Best)|
Using the steel knife in the work bowl, process onion until coarsely chopped.
Saute in butter until translucent, stir in the curry powder and dill, and continue cooking for several minutes.
Slice carrots, combine with onions, and add stock.
Season with salt and pepper.
Cook until carrots are soft.
Puree the mixture in three or four batches.
Stir in cream just before serving.
Carrots and cream have an affinity for each other.
Calories 494 Calories from Fat 112
% Daily Value*
Total Fat 12 g18.6%
Saturated Fat 7.5 g37.7%
Trans Fat 0 g
Cholesterol 27.6 mg9.2%
Sodium 601.1 mg25%
Total Carbohydrates 86 g28.6%
Dietary Fiber 5.4 g21.4%
Sugars 39.3 g
Protein 10 g19.7%
Vitamin A 512% Vitamin C 20.1%
Calcium 24.1% Iron 7.2%
*Based on a 2000 Calorie diet