- Recipes Home
- Interest Groups
Carrot Puree Recipe
|Carrots||1 1⁄2 Pound, sliced|
|Celery rib||1 , chopped|
|Chopped leeks||2 Cup (32 tbs) (White And Some Green)|
|Bay leaf||1 (1/2 Inch)|
|Chicken stock||6 Cup (96 tbs)|
|Half and half||1 Cup (16 tbs)|
|Grated nutmeg||1⁄8 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Brown sugar||1⁄2 Teaspoon|
|Grated carrot||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Minced parsley/Mint||1 Teaspoon|
|Croutons/Toast rounds||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1923 Calories from Fat 958
% Daily Value*
Total Fat 109 g167.1%
Saturated Fat 59.9 g299.4%
Trans Fat 0 g
Cholesterol 311.7 mg
Sodium 3360.9 mg140%
Total Carbohydrates 187 g62.3%
Dietary Fiber 27.2 g108.9%
Sugars 68.2 g
Protein 59 g118.1%
Vitamin A 2415.9% Vitamin C 147%
Calcium 74.9% Iron 65%
*Based on a 2000 Calorie diet
Remove bay leaf and puree, using more stock if needed.
Force through fine sieve, add rest of stock, half-and-half cream, butter and seasonings.
Heat, but do not boil.
Melt brown sugar in saucepan and cook, stirring, 3 to 4 minutes.
Add grated carrot and heavy cream, cover and cook 5 minutes, or until carrot is tender-crisp.
Add to hot soup, adjust seasonings, adding salt as needed, and sprinkle with parsley.
Pass the croutons.