Carrot Potage
30 people added this to their Recipe Box
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% |
Suggested Recipes
-
1 tbsp (15 mL) each extra-virgin olive oil and butter
1 lb (500 g) carrots, peeled and chopped (4 cups/1 L)
4 oz (125 g) turnip or rutabaga, peeled and chopped (2 cups/500 mL)
1 onion, sliced
1 large clove garlic, sliced
2 bay leaves
1/2 tsp (2 mL) each salt and pepper
Pinch dried marjoram or thyme
2 cups (500 mL) sodium-reduced chicken broth or water
1 large white potato, peeled and chopped (1-1/2 cups/375 mL)
4 oz (125 g) crumbled blue cheese (such as blue Ermite or blue Benedictine)
2 tbsp (25 mL) 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.
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
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »