| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
August 1995 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 5 |
lg |
Carrots; thinly sliced |
| 2 1/2 |
c |
Thinly sliced onions |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Golden brown sugar |
| 1/2 |
ts |
Ground nutmeg |
| 4 |
c |
Canned chicken broth |
| 1/4 |
c |
Orange juice |
|
|
Chopped fresh chives |
INSTRUCTIONS
Heat olive oil in large saucepan over medium heat. Add carrots and
onions and saute 4 minutes. Add thyme, brown sugar and nutmeg;
sauté until vegetables are tender, about 6 minutes. Add chicken
broth. Cover pot; simmer until carrots are very soft, about 25
minutes. Using slotted spoon, transfer vegetables to processor. Add
1/4 cup cooking liquid. Puree vegetables until smooth. Return puree
to pot. Stir in orange juice. Season to taste with salt and pepper.
Chill. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with
chives.
Serves 6.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 1018 Calories (kcal); 83g Total Fat; (70% calories from
fat); 8g Protein; 69g Carbohydrate; 0mg Cholesterol; 136mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 1/2 Vegetable; 1/2
Fruit;
16 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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