Tomato-carrot Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 7 | Cups | ||
INGREDIENTS
| 1 | Onion, chopped 1 cup | |
| 1 | lb | Carrots, pared and sliced |
| about 2 cups | ||
| 2 | T | Butter or margarine |
| 1 | 13 3/4 ounces chicken | |
| broth | ||
| 7 | Medium-size tomatoes, peeled | |
| and chopped -OR- | ||
| 1 | 28 ounces tomatoes | |
| undrained | ||
| 1 | t | Leaf basil, crumbled |
| 1 | c | Milk |
| 1 | c | Light cream |
INSTRUCTIONS
Saute onion and carrots in butter in large saucepan until soft, about 5 minutes. Add broth, tomatoes, and basil. Cook, covered, 30 minutes (20 minutes for canned). Pour half the cooked mixture into container of electric blender. whirl until smooth; pour into another large saucepan. Repeat with remaining mixture. Return to pan. Stir in milk and cream. Reheat (do not boil) and serve, or refrigerate and serve icy-cold. Posted to EAT-L Digest 10 Mar 97 by "Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 106
Total Fat: 11.9g
Cholesterol: 25.9mg
Sodium: 765.9mg
Potassium: 557.1mg
Carbohydrates: 13g
Fiber: 2.5g
Sugar: 7g
Protein: 7.3g