velvety carrot soup
Superiority, creamy, velvet carrot soup, ideal for cold days. Will become the favorite of small and large! From radicio.com.
Preparation time: 15 minutes
| Cooking: 35 minutes
| Total time: 50 minutes
Recipe for: 6 - 8 servings
Nutrition information per 1 portion
Calories: Calories | Fat: g.
Ingredients:
Chicken broth:
5 mugs (homemade or ready)
Cut thin slices carrots:
pound
chopped white onions:
3 moderate
Chopped garlic:
4 cloves
Xero Royal:
1 tablespoon
Salt:
1 1/2 teaspoon
White pepper:
1/2 teaspoon
Butter:
6 tablespoons (margarine or a little butter aroma)
Flour:
6 tablespoons
Hot milk:
3 mugs
Directions:
1. Put in pot broth, carrots, onions, garlic, basil, salt and pepper and place over high heat. When the broth boils, turn down the heat, to simmer food, close the lid and cook until tender carrots, 15 minutes. Turn off the heat and mash the vegetables, or into the pot with ravdomplenter, or few - few in food processor.
2. In another pot, Melt the butter and add the flour. Cook the mixture, stirring regularly 3 minutes. Add the milk and continue cooking, stirring continuously, until the mixture thickens and become velvety, 5 minutes.
3. Pour the sauce you made in the pot with the soup, stir and put it back into the fire, to warm the food well and to tie the flavors.
4. Serve very hot.
Prepared in 24 October 2015
by
Oct24
