Carrot Potage

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Tested Till Perfect

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

Servings: 6

Ingredients:

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%

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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