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Ingredientes
- 6 Tbsp. (3/4 stick) unsalted butter
- 1 lrg yellow onion, minced
- 2 Tbsp. caraway seeds
- 2 c. rich homemade beef stock or possibly canned beef broth
- 1 c. dry white wine
- 2 Tbsp. Hungarian sweet paprika
- 2 x to 2 1/2 pounds rutabagas, peeled and cut into 1 inch cubes
- 2 x Finnish yellow or possibly all-purpose potatoes, peeled and cubed
- 4 x carrots, peeled and sliced
- 8 x to 10 c. water
- 3 c. lowfat milk
- 1 c. whipping cream Salt and freshly grnd pepper to taste Lowfat sour cream Crisp cooked bacon, minced
Direcciones
- Heat butter in large stockpot over medium heat. Add in onion and caraway seeds and saute/fry till onion is soft.
- Stir in stock, wine and paprika. Add in rutabagas, potatoes and carrots, and pour in sufficient water to cover vegetables by 1 inch. Heat to boiling. Reduce heat and simmer till vegetables are tender, 45 to 60 min.
- Remove soup from heat and stir in lowfat milk, cream and salt and pepper to taste.
- Puree soup in batches in blender or possibly food processor fitted with steel blade.
- Pour into clean pot and gently heat till warm.
- Ladle into soup bowls, dollop lowfat sour cream on each serving and sprinkle with bacon.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2232g | |
| Calories 1650 | |
| Calories from Fat 713 | 43% |
| Total Fat 81.32g | 102% |
| Saturated Fat 49.18g | 197% |
| Trans Fat 0.0g | |
| Cholesterol 220mg | 73% |
| Sodium 1475mg | 61% |
| Potassium 4982mg | 142% |
| Total Carbs 152.37g | 41% |
| Dietary Fiber 25.7g | 86% |
| Sugars 62.59g | 42% |
| Protein 49.66g | 79% |
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