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Ingredientes
- 1/4 c. butter or possibly margarine
- 1 lrg onion
- 6 med potatoes peeled, diced
- 2 x carrots diced
- 3 c. water
- 2 Tbsp. chicken soup base
- Â Â (or possibly 2 chicken boullion cubes)
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. all-purpose flour
- 3 c. lowfat milk
- 1 Tbsp. dry parsley
- 1/4 tsp dry thyme
Direcciones
- In a large stock pot heat the butter add in the onions and cook over medium heat till the onions are translucent/soft.
- While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base in another stock pot and bring to a boil. Cook till tender, about 10 min. Don't over cook. Season with grnd black pepper to taste.
- Add in the flour to the cooked onions to make a paste. Gradually add in the lowfat milk and stir well. Cook over low heat stirring constantly till warmed through. Add in the potato and carrot mix. Stir in the parsley and thyme and heat through. Serve warm.
- This recipe yields 6 servings.
- Comments: This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or possibly cauliflower.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 6 servings | |
| Calories 273 | |
| Calories from Fat 80 | 29% |
| Total Fat 9.11g | 11% |
| Saturated Fat 5.7g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 136mg | 6% |
| Potassium 956mg | 27% |
| Total Carbs 40.88g | 11% |
| Dietary Fiber 4.5g | 15% |
| Sugars 9.42g | 6% |
| Protein 8.26g | 13% |
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