Cream Of Carrot Soup Potage Lorraine Recipes

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CREAM OF CARROT SOUP (POTAGE LORRAINE)

Provided by Nancy Harmon Jenkins

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7



Cream of Carrot Soup (Potage Lorraine) image

Steps:

  • Scrape the carrots, peel the onion and cut these vegetables and the celery into chunks.
  • Melt the butter in a good-sized stockpot and add the vegetables. Stir and heat in the butter until they are well coated. Add the beans and stir well.
  • Bring the stock to boil in a separate pan and add to the vegetables and beans. Cover and simmer, stirring occasionally, for one hour or more.
  • Remove from heat, let cool slightly and pass the soup through a vegetable mill, or process, little by little, in a food processor until it is a desired consistency.
  • Return to the rinsed-out stockpot and bring to a slow boil. Add cream slowly.
  • Serve immediately, with a pat of butter in each soup plate.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 571 milligrams, Sugar 8 grams, TransFat 1 gram

9 medium-sized carrots
1 medium-sized yellow onion
3 stalks of celery
1 stick (4 ounces) of unsweetened butter
3/4 cup dried white beans, preferably little haricot beans
6 cups chicken or veal stock
1 cup milk or light cream

CREAM OF CARROT SOUP

Number Of Ingredients 13



Cream Of Carrot Soup image

Steps:

  • Heat 2 tablespoons butter or margarine in a soup kettle and add onion. Cook for 5 minutes, stirring. Add the carrots and potatoes and toss for a couple of minutes. Add the chicken broth and the rest of the ingredients with the exception of the milk and 1 tablespoon butter or margarine. Bring to a boil and simmer for 50 minutes. Put the mixture through a food mill or blender, 1/3 at a time. Return to heat and bring to a boil. Add milk and heat thoroughly correct seasoning. Rmove from heat and stir in the remaining 1 tablespoon butter or margarine. Serve hot.

Nutrition Facts : Nutritional Facts Serves

2 tablespoons butter or margarine
3/4 cup onion chopped
8 to 10 carrots peeled and chopped
3 to 5 potatoes peeled and chopped
6 cups chicken broth rich
1/2 teaspoon thyme dried
1 bay leaf small
1 clove garlic halved
1/8 teaspoon hot sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1 cup milk
1 tablespoon butter or margarine

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