Carrot Soup |
Course : Soups
Serves: 6 |
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Ingredients:
2 tablespoons fat |
1 large onion -- sliced |
1 tablespoon flour |
4 cups beef or veal stock |
3 1/2 cups carrot -- sliced |
1 cup celery -- minced |
2 teaspoons salt |
1/4 teaspoon pepper |
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Preparation / Directions:
Melt fat in a large soup kettle and brown the onion, stir in flour and add broth. stir while heating to boiling; cook 2 minutes. Add remaining ingredients and let simmer 1 hour. Rub through a sieve and serve hot.
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Nutritional Information:
86 Calories (kcal); 4g Total Fat; (45% calories from fat); 1g Protein; 11g Carbohydrate; 4mg Cholesterol; 755mg Sodium |
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