| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Main dish, Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Cold Water |
| 1/2 |
ts |
Salt |
| 16 |
oz |
Frozen Carrots; 1 Pkg |
| 1 1/2 |
c |
Orange Juice |
| 1/2 |
ts |
Nutmeg |
| 1 |
c |
Chicken Broth |
|
|
Orange; Thinly Sliced |
|
|
Mint Sprigs |
|
|
Tot Sat |
INSTRUCTIONS
GARNISH
Combine the water, salt and carrots in a 2 1/2-quart saucepan; cover and
bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, or until
the carrots are very soft. Remove from the heat and let cool. In a
blender or food processor puree the carrots and cooking liquid. In a
large bowl combine the pureed carrots with the orange juice, nutmeg, and
broth, blending well. Cover the bowl and refrigerate 2 hours or until
well chilled. Serve cold with a garnish of one fresh orange slice and one
mint sprig.
Each 1 cup serving contains:
Cal Prot Carb Fib Fat Fat Chol Sodium
47 2 G 10 G 2 G 0 0 0 167 Mg
From The Cookbook For The 90s By Helen V. Fisher
NOTE: If you prefer a sweeter taste, add 2 tsp of sugar before chilling.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
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