Carrot Soup Using Chicken Broth Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Margarine | 3 Tablespoon | |
| 6 carrots, peeled and sliced | ||
| Onions | 2 Medium, finely chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Chicken broth | 2 Quart | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1/2 cup diced process cheese spread | ||
Directions
MAKING
1.Take a Dutch oven and mix sugar with syrup and let them cook on low flame until the candy thermometer registers 240 degrees.
2.Put peanuts in the oven and continue cooking along with stirring till the temperature is 300 degrees.
3.Once done, turn off the heat and add vodka, water and vanilla in the oven.
4.Take a jelly roll pan measuring 15 x 10x1 inch and put the mixture in it.
5.Once the brittle is cool, make pieces of it.
SERVING
6.Serve in dish.
1.Take a Dutch oven and mix sugar with syrup and let them cook on low flame until the candy thermometer registers 240 degrees.
2.Put peanuts in the oven and continue cooking along with stirring till the temperature is 300 degrees.
3.Once done, turn off the heat and add vodka, water and vanilla in the oven.
4.Take a jelly roll pan measuring 15 x 10x1 inch and put the mixture in it.
5.Once the brittle is cool, make pieces of it.
SERVING
6.Serve in dish.
Chef
