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Carrot Soup 2
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Soup 2

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

Ingredients:

3 Tablespoons Butter small lump
2 Onions finely chopped
4 Unit Carrots finely chopped
1 Quart Chicken Broth **
1/3 Cup White Rice
1 Unit Pepper to taste
1/2 Cup Heavy Cream or non-fat yogurt; optional
2 Tablespoons Parsley
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Directions:

1. Melt the butter.

2. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender.

3. Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste.

4. Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well.

5. Remove from heat, puree in a food mill, blender or processor.

6. Return the soup to a saucepan and thin with water of too thick.

7. Bring back to a boil and adjust the seasoning.

8. Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt.

9. Garnish with parsley Yield: 4 to 6 servings.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Rice, Onion allergies.
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