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Carrot Potage

By The Canadian Living Test Kitchen

Tested till perfect

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Carrot Potage

This recipe makes 6 servings

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Nutritional Info

Per serving: about -
cal 190
pro 7 g
total fat 10 g
sat. fat 5 g
carb 20 g
fibre 3 g
chol 19 mg
sodium 723 mg
% RDI: -
calcium 13
iron 4
vit A 135
vit C 17
folate 12

This creamy, rustic soup is easy to prepare and actually tastes best the next day.

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 tbsp butter
  • 1 lb carrots, peeled and chopped (4 cups/1 L)
  • 4 oz rutabaga or turnips, peeled and chopped (2 cups/500 ml)
  • 1 onion, sliced
  • 1 large clove garlic, sliced
  • 2 bay leaves
  • 1/2 tsp each of salt and pepper
  • 1 pinch dried marjoram or thyme
  • 2 cups sodium-reduced chicken broth or water
  • 1 large white potato, peeled and chopped (1-1/2 cups/375 ml)
  • 4 oz crumbled blue cheese, (such as Blue Ermite or Blue Benedictine)
  • 2 tbsp minced fresh chives or parsley

Preparation

In Dutch oven, heat oil and butter over medium heat. Add carrots and turnip; cook, stirring occasionally, for 5 minutes.

Add onion, garlic, bay leaves, salt, pepper and marjoram; cook, stirring occasionally, until vegetables are softened but not coloured, about 10 minutes.

Stir in broth and 4 cups (1 L) warm water; cover and bring to boil. Add potato; reduce heat and simmer, covered, for 30 minutes. Let cool slightly. Discard bay leaves.

In batches in blender, purée soup until smooth. Pass though sieve into clean saucepan. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Return just to boil; reduce heat and simmer over medium heat for 5 minutes, stirring and adding up to 3/4 cup (175 mL) warm water for desired consistency.

Ladle into bowls; sprinkle with cheese and chives.

Source : Canadian Living Magazine: March 2009

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