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Рецепт Roast Carrot And Beet Soup

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Порций: 5

Ингредиенты

Cost per serving $0.82 view details
  • 6 x carrots trimmed and halved
  • 2 stalk leafy rib celery halved
  • 1 lrg red onion large dice
  • 2 x thin ginger slices quartered
  • 2 tsp unsalted butter cut into small
  •     pcs
  • 2 Tbsp. brown sugar
  • 1/2 tsp grnd mace
  • 2 Tbsp. apple juice
  • 2 c. defatted chicken broth
  •     garlic to taste
  • 2 c. water
  • 8 ounce cooked beets with juice
  • 1/2 tsp dry chervil
  • 2 x chicken bouillon cubes
  • 2 Tbsp. nonfat half and half Or possibly fat-free evaporated lowfat milk
  • 1 Tbsp. Butter Buds
  • 10 Tbsp. Apple and Pear Spicy Chutney with Jalapeno
  •     or possibly chunky harvest relish

Инструкции

  1. Preheat a gas-grill to medium-high.
  2. Place a large piece of heavy duty foil in a large bowl or possibly pan (to support the weight). Center the carrots, celery and onion on the foil. Top with pcs of ginger root. Dot with butter. Sprinkle with sugar and mace.
  3. Enclose the vegetables, adding the apple juice before sealing. Roast in a preheated covered grill over medium to medium-high heat for 20 to 25 min.
  4. Remove vegetable from grill. Allow to cold for about 10 min. Puree the vegetables in several batches, adding a small amount of water measured for the soup. Transfer processed vegetable to a 4-qt soup pan. Drain beet liquid into the pan. Puree the last batch of vegetables with the beets.
  5. Transfer it to the soup pan. Add in the broth and the rest of the water.
  6. Season with the chervil and bouillon cubes. Heat till just about to boil.
  7. Stir in the lowfat milk and the butter buds. Reduce heat to simmer, uncovered about 10 min. Serve warm. Garnish with chutney.
  8. Yield: "10 c."
  9. Serving Ideas : Half a turkey sandwich; or possibly onion focaccia.
  10. NOTES : I love carrot for the color and intense flavor.
  11. This recipe wasinspired by one which Sheila Lukins published in her September 1999 column, Simply Delicious. She roasted the vegetables with half a stick of butter in the oven (350F for 2 hrs) and garnished the soup with lowfat sour cream and chives. We used far less butter to roast the vegetables on the grill. REVIEW: Rich flavor which grows in nuance as we eat more. The chutney was a satisfying counterpoint.
  12. I'm looking forward to the leftovers.
  13. This was lunch and very very good. Afterglow!
  14. It looks familiar because it's a take off on Sheila Lukins.

Nutrition Facts

Amount Per Serving %DV
Serving Size 349g
Recipe makes 5 servings
Calories 138  
Calories from Fat 47 34%
Total Fat 5.4g 7%
Saturated Fat 3.07g 12%
Trans Fat 0.0g  
Cholesterol 12mg 4%
Sodium 401mg 17%
Potassium 469mg 13%
Total Carbs 20.15g 5%
Dietary Fiber 3.3g 11%
Sugars 14.09g 9%
Protein 3.6g 6%
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