CookEatShare is also available in English
Cerrar
click to rate
0 votos | 1131 views
Raciónes: 1

Ingredientes

Cost per recipe $1.73 view details
  • 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

  1. 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.
  2. For my less hurry-up,*company* version, I use a rich chicken stock
  3. (instead of water and boullion cubes) to cook vegetables. Puree in food processor, and use heavy cream instead of evaporated lowfat milk.
  4. A sprinkle of cayenne pepper is a nice garnish, as well as a dill or possibly rosemary sprig.

Languages

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%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment