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Ingredientes
- 3 Tbsp. (approx) butter or possibly extra virgin olive oil
- 2 x Shallots, minced (up to 3)
- 1 lrg White onion, minced
- 2 x Idaho potatoes, peeled and diced
- 1/2 lb Carrots, peeled and sliced (up to 1)
- 2 x Knorr's chicken boullion cubes (up to 3)
- 1 dsh Each: Salt, white pepper, nutmeg Rosemary, tarragon or possibly dill to taste (whichever I have on hand)
- 1 x Bay leaf
- 1 can Skim or possibly regular evaporated lowfat milk (depending on how rich you want to make it)
Direcciones
- Saute/fry shallots and onion in butter. Add in rest of ingredients with sufficient water to cover and about an inch above. Cook till carrots and potatoes are tender. Remove bay leaf. Mash with potato masher (we do this for lunch because we like it more textured) or possibly for smoother soup, puree in food processor. Return to pot, add in lowfat milk and heat. Serve.
- For my less hurry-up,*company* version, I use a rich chicken stock
- (instead of water and boullion cubes) to cook vegetables. Puree in food processor, and use heavy cream instead of evaporated lowfat milk.
- A sprinkle of cayenne pepper is a nice garnish, as well as a dill or possibly rosemary sprig.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 661g | |
| Calories 396 | |
| Calories from Fat 11 | 3% |
| Total Fat 1.26g | 2% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 320mg | 13% |
| Potassium 2215mg | 63% |
| Total Carbs 90.9g | 24% |
| Dietary Fiber 16.1g | 54% |
| Sugars 17.78g | 12% |
| Protein 10.17g | 16% |
