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Easy Cream Of Carrot Soup Recipe
|Chicken stock||1 1⁄2 Pint|
|Plain flour||2 Ounce|
|Milk||1 1⁄2 Pint|
|Single cream||8 Ounce|
Serving size: Complete recipe
Calories 2638 Calories from Fat 1512
% Daily Value*
Total Fat 171 g263.8%
Saturated Fat 102 g510.1%
Trans Fat 0 g
Cholesterol 487.1 mg
Sodium 2347.9 mg97.8%
Total Carbohydrates 229 g76.5%
Dietary Fiber 31.2 g124.8%
Sugars 102.4 g
Protein 64 g128.3%
Vitamin A 2600.1% Vitamin C 135.7%
Calcium 143.5% Iron 35.5%
*Based on a 2000 Calorie diet
Saute in 2 oz. butter until vegetables are well coated.
Add 8 oz. chicken stock and 4 cloves and simmer over low heat until vegetables are tender.
In another saucepan melt 2 oz. butter, blend with 2 oz. flour.
Stirring constantly, cook until smooth.
Add 1 1/2 pints milk and 16 oz. chicken stock.
Cook until it thickens Combine the 2 mixtures and cook over low heat for 10 minutes, stirring continuously.
Pour into a liquidizer and blend until smooth.
Season with salt and pepper to taste.
ext day add 8 oz. single cream and reheat in a double boiler.
Serve with a sprinkling of paprika.
It is a thick soup but should it be too thick, add a little cream or milk.