Veronica’s Lake (carrot And Apple Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Apples, Carrots, Soups | 8 | Servings | |
INGREDIENTS
| 8 | c | Chicken broth |
| 1 | lb | Tart green apples, cored |
| peeled chopped two | ||
| cups | ||
| 1 | lb | Carrots, chopped 3 1/2 c. |
| 1/2 | c | Light cream or milk |
| Thin apple slices, for | ||
| garnish |
INSTRUCTIONS
Put broth in a large pot. Add chopped apples and carrots. Bring to a boil. Cover and reduce heat to Low heat. Simmer for 1 hour until carrots are very tender. Blend in batches until smooth. Stir in cream or milk. Serve hot or cold. Garnish with apple slices. MC formatting by bobbi744@sojourn.com NOTES : Per serving with cream: 132 cals., 32 mg. cholesterol. Recipe by: Source Unknown Posted to MC-Recipe Digest V1 #776 by Roberta Banghart <bobbi744@sojourn.com> on Sep 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 15
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 774.2mg
Potassium: 474.3mg
Carbohydrates: 17.5g
Fiber: 2.2g
Sugar: 13.6g
Protein: 5.7g