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Ingredientes
- 1 1/2 lb carrots peeled, sliced thin
- 2 lrg tart apples, such as Cortland, Winesap, Arlet, Sunrise, Newtown, Pippin, or possibly Granny Smith peeled, cored, and thinly sliced
- 1 lrg yellow onion thinly sliced
- 1 piece ginger root - (1/2" thick) peeled, chopped
- 4 c. water
- 1 can chicken broth - (16 ounce)
- 1/2 c. whipping cream (optional)
- 1 tsp salt or possibly to taste
- 1/2 tsp freshly-grnd white pepper or possibly to taste Chervil leaves (optional)
Direcciones
- Combine carrots, apples, onion, ginger and water in heavy, medium saucepan. Cover pan; heat to boil over high heat. Reduce heat to medium. Cook, covered, stirring occasionally, till very tender, about 30 min.
- Puree soup with immersion blender and stir in broth. Or possibly, puree in batches in blender, gradually adding broth while motor is running. Transfer puree to saucepan. Stir in cream, if using; add in salt and pepper. Taste; adjust seasoning.
- Heat soup till very warm but not boiling. Ladle soup into bowls; garnish with chervil sprigs, if you like.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 10 servings | |
| Calories 75 | |
| Calories from Fat 22 | 29% |
| Total Fat 2.49g | 3% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 351mg | 15% |
| Potassium 297mg | 8% |
| Total Carbs 12.99g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.62g | 5% |
| Protein 1.39g | 2% |
