Chilled Carrot Soup With Garden Herbs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | August 1995 | 1 | Servings | |
INGREDIENTS
| 6 | T | Olive oil |
| 5 | Carrots, thinly sliced | |
| 2 1/2 | c | Thinly sliced onions |
| 1 | t | Dried thyme |
| 1 | t | Golden brown sugar |
| 1/2 | t | Ground nutmeg |
| 4 | c | Canned chicken broth |
| 1/4 | c | Orange juice |
| Chopped fresh chives | ||
| 1 | Fat, 0 Other Carbohydrates |
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 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1221
Calories From Fat: 785
Total Fat: 88.5g
Cholesterol: 0mg
Sodium: 3211.4mg
Potassium: 2722.2mg
Carbohydrates: 84.5g
Fiber: 18g
Sugar: 42.8g
Protein: 28.1g