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Carrot Soup | ||||||||||
Course : Soups Serves: 6 |
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Ingredients:
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Preparation / Directions:Heat butter in a 3-quart saucepan over medium heat. Ad carrots and onion and saute 5 minutes or until onion is transparent. add potatoes and chicken broth and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until potatoes are soft.
Drain cooked vegetables, reserving cooking liquid. Assemble and attach fruit/vegetable strainer. Return strained vegetables and cooking liquid to pan. Add milk, basil, mace, and celery salt. Heat through but do not boil. Serve hot.
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Nutritional Information:73 Calories (kcal); 5g Total Fat; (68% calories from fat); 4g Protein; 2g Carbohydrate; 13mg Cholesterol; 591mg Sodium | ||||||||||