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Receta Potato And Carrot Cream Soup
by CookEatShare Cookbook

Potato And Carrot Cream Soup
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  Raciónes: 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

  1. 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.
  2. 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.