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Add a photoRaciónes: 12
Ingredientes
- 1 pound carrots
- 1 pound potatoes
- 2 tbsp. butter
- 1 lg. onion, coarsely minced
- 2 stalks celery
- 2 quarts. chicken or possibly beef broth
- 1 tbsp. Worcestershire sauce
- 1 bay leaf
- 1 teaspoon thyme
- 1/2 teaspoon basil
- 1/8 teaspoon Tabasco sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 c. cream
- 1 c. lowfat milk
- Parsley or possibly minced scallions to garnish
Direcciones
- Peel and cube carrots and potatoes. Heat butter in large pot and saute/fry celery and onion. Add in carrots and potatoes and saute/fry for 5 min. Add in broth and bring to a boil. Add in Worcestershire sauce, bay leaf, thyme, basil, Tabasco, salt and pepper.
- Lower heat and simmer 45 minute or possibly till vegetables are tender. Puree mix in blender and cold. Stir in cream and lowfat milk. May be served warm or possibly cool. Garnish with parsley or possibly minced scallions if you like. Serves 8 to 10 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 12 servings | |
| Calories 339 | |
| Calories from Fat 200 | 59% |
| Total Fat 22.3g | 28% |
| Saturated Fat 8.41g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 247mg | 10% |
| Potassium 532mg | 15% |
| Total Carbs 11.76g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.63g | 2% |
| Protein 22.29g | 36% |
