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Receta Carrot Soup With Spinach Chiffonade
by Global Cookbook

Carrot Soup With Spinach Chiffonade
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Ingredientes

  • 4 c. Canned low-salt chicken broth, (or possibly more)
  • 1 lb Carrots, peeled, sliced
  • 1 x Russet potato, peeled, cut into cubes (8-oz)
  • 1 med Onion, minced
  • 1 tsp Grnd ginger
  • 2 tsp Fresh lemon juice
  • 1 tsp Chopped peeled fresh ginger
  • 2 c. Packed thinly sliced spinach leaves
  • 1/2 c. Plain nonfat yogurt

Direcciones

  1. Combine 4 c. broth, carrots, potato, onion and grnd ginger in large saucepan and bring to boil. Reduce heat; cover and simmer till vegetables are very tender, about 25 min.
  2. Using slotted spoon, transfer vegetables to processor. Puree till smooth. With machine running, gradually add in soup broth to processor.
  3. Return soup to same saucepan, thinning with more broth if necessary.
  4. Add in lemon juice and fresh ginger; simmer 3 min. Add in spinach and simmer till wilted, about 2 min. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl.
  5. Serves 4.