Potage aux carottes (Carrot Soup)
This recipe is a staple in my kitchen and I often substitute the carrots for other vegetables like broccoli, leaks or cauliflower. Great for making in larger quantities and freezing individual portions.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 4
soup
quick
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 small onion diced
- salt ~~amp pepper to taste
- 1/4 cup butter (50 ml)
- 1 small garlic minced (mandatory)
- 5 cups chicken stock
- 2 1/2 cups carrot sliced
- 1/4 cup long grain rice
- parsley for garnish
- Carbohydrate 11.4512542014299 g
- Cholesterol 40.3634315437337 mg
- Fat 19.4641852434055 g
- Fiber 0.514160344286429 g
- Protein 27.4516557549876 g
- Saturated Fat 10.1214689203555 g
- Serving Size 1 1 Serving (633g)
- Sodium 3852.97550107703 mg
- Sugar 10.9370938571434 g
- Trans Fat 1.17631430751292 g
- Calories 334 calories
? Melt butter in a medium size pot ? Add onion and cook until tender (about 3 minutes) ? Add garlic and cook for another minute ? Add chicken stock, carrots and rice. Bring to boil over medium heat ? Once boiling, reduce heat, cover and let simmer for 20 to 25 minutes ? Using a hand blender (or counter top blender) pur?e until a smooth consistancy is obtained ? Add salt and pepper to taste and decorate with parsley before serving Note: I often add a little half and half cream (10%) just before serving to give a creamier taste.
