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Ингредиенты
- 1 pound carrots
- 2 tbsp. butter
- 2 (13 3/4 ounce.) cans chicken broth
- 1 med. onion
- 1 bay leaf
- 1 3/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 c. fresh orange juice
- 1 c. light cream
- 1 tbsp. cointreau (optional)
- Parsley sprigs
Инструкции
- Peel carrots and chop into small pcs. Heat butter in large saucepan; add in broth, carrots, onion, bay leaf, salt and pepper. Bring to boil; cover and simmer till tender, about 30 min.
- Puree carrot mix in blender (1/2 at a time works best). Cold. Add in orange juice, cream and cointreau. Refrigerateat least 6 hrs. Serve in chilled bowls. Garnish with parsley. Also good hot (heated on low heat). Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 158 | 63% |
| Total Fat 17.96g | 22% |
| Saturated Fat 11.0g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 1475mg | 61% |
| Potassium 666mg | 19% |
| Total Carbs 19.02g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 8.53g | 6% |
| Protein 5.23g | 8% |
