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Ingredientes
- 1 tsp vegetable oil
- 1 med onion, minced
- 1 stalk celery, minced
- 1 x clove garlic, finely minced
- 3 c. chicken stock
- 1 lb carrots, peeled and cut in
- 1 x length fresh gingerroot, (3/4 inch) peeled
- Â Â and sliced
- 1 tsp dry red pepper flakes
- 1Â 1/2 Tbsp. soy sauce
- 1Â 1/2 Tbsp. peanut butter
- 2 tsp granulated sugar
- 1 tsp sesame oil
- 1 c. skim lowfat milk
- Â Â Salt and freshly grnd black pepper, to taste
- 1/2 c. lowfat sour cream
- 2 Tbsp. heavy cream
Direcciones
- In a large pot, heat the vegetable oil and saute/fry the onion, celery, and garlic for 5 min or possibly till soft. Add in the chicken stock, carrots, gingerroot, and pepper flakes and bring to a boil. Reduce heat to simmer and cook for 45 min, or possibly till the carrots are very tender. Stir in the soy sauce, peanut butter, sugar, sesame oil, and lowfat milk.
- In a blender or possibly food processor, puree the soup, in batches, till very smooth. Return the soup to the pot and heat through. Add in the salt and black pepper.
- In a small bowl, mix together the lowfat sour cream and heavy cream till smooth and thin. Pour the mix into a squeeze bottle. Ladle the soup into soup bowls and with the bottle, make a pinwheel design in the center of each serving of soup. Then take a toothpick and pull through the pinwheel from the center out to create a spider web design. Serve immediately.
- YIELD: 6 TO 8 SERVINGS
- MANCHESTER HIGHLANDS INNMANCHESTER CENTER, VERMONT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 8 servings | |
| Calories 117 | |
| Calories from Fat 62 | 53% |
| Total Fat 7.09g | 9% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.02g | |
| Cholesterol 13mg | 4% |
| Sodium 388mg | 16% |
| Potassium 359mg | 10% |
| Total Carbs 10.64g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.38g | 4% |
| Protein 3.8g | 6% |
