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Lean Bacon Carrot Soup Recipe
|Lean bacon||1⁄4 Pound, cut in small pieces|
|Onion||1 Medium, finely chopped|
|Water||6 Cup (96 tbs)|
|Celery stalks||1 , chopped|
|Carrots||1⁄2 Pound, peeled and sliced|
|Potatoes||1⁄2 Pound, peeled and cubed|
|Freshly ground black pepper||To Taste|
|Cream/Milk||1⁄2 Cup (8 tbs)|
|Finely chopped chervil/Finely chopped parsley||1 Tablespoon|
|White bread slice||2 , crusts removed|
Serving size: Complete recipe
Calories 1317 Calories from Fat 318
% Daily Value*
Total Fat 34 g52.7%
Saturated Fat 19.9 g99.7%
Trans Fat 0 g
Cholesterol 146 mg
Sodium 2510.1 mg104.6%
Total Carbohydrates 210 g70%
Dietary Fiber 19 g76.1%
Sugars 67.9 g
Protein 42 g84.1%
Vitamin A 800.8% Vitamin C 141.6%
Calcium 64.2% Iron 49.3%
*Based on a 2000 Calorie diet
Remove the bacon and discard all but 1 tablespoon bacon fat.
Add the onion and saute 5 minutes.
In a saucepan, bring the water to a boil.
Add the bacon, onion, celery, carrots, potatoes, salt, pepper, sugar, mace, thyme and bay leaf.
Simmer, covered, for 1 hour.
Puree the soup in a blender and pour it through a sieve back into the saucepan.
Add the cream and chervil and heat the soup but do not boil.
Cut the slices of bread in quarters diagonally and saute in the butter until golden brown on both sides.
Float the bread triangles on individual servings of soup.