You are here

Carrot And Tomato Soup

French.Recipes's picture
  Chopped carrots 1 Pound
  Egg yolk 1
  Fat 1 Tablespoon
  Bouillon cubes 1
  Tomato puree 3 Tablespoon
  Grated potato 4 Tablespoon

Fry the carrots in the fat in a saucepan then add just enough stock made by melting a bouillon cube in enough water to cover.
Let them simmer until tender and then pass them through a colander or sieve.
Stir the tomato puree into them.
Thin with about 3 pints of stock or water, simmer for 15 minutes; then add 4 tablespoonfuls of raw grated potato.
Beat up the yolk of an egg in a cup with a little milk.
Stir the soup gradually into this mixture being careful not to let it boil, since the egg would scramble and curdle the soup.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 112 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.2%

Saturated Fat 1.5 g7.6%

Trans Fat 0 g

Cholesterol 50 mg16.7%

Sodium 305.4 mg12.7%

Total Carbohydrates 15 g5%

Dietary Fiber 3.7 g14.9%

Sugars 6.1 g

Protein 2 g4.7%

Vitamin A 381.1% Vitamin C 18.1%

Calcium 4.6% Iron 4.2%

*Based on a 2000 Calorie diet

Carrot And Tomato Soup Recipe