Carrot Soup #3
Ingredients
- 1 1/2 lb carrots sliced
- salt and pepper
- 1 onion
- 2 celery sticks
- 1 oz butter or margarine
- 1 oz plain flour
- 1 1/2 pints chicken stock
- 14 oz can evaporated milk
- 2 teaspoons lemon juice
garnish
- grated carrots
- 2 tablespoons chopped parsley
Instructions
- Cook the carrots in boiling salted water for 15 minutes, then drain them.
- Chop the onion and celery and fry in the butter or margarine until softened, but not browned. Reduce the heat and stir in the flour. Add the carrots. Slowly add the stock and evaporated milk, stirring continuously. Add the lemon juice.
- Bring to the boil, reduce the heat and simmer gently for 5 minutes. Season to taste. Blend the soup in a liquidiser, then return it to a saucepan and reheat.
- Pour the soup into individual soup bowls and garnish with grated carrot and freshly chopped parsley.
Calories: 238 kcal
Carbohydrates: 27 g
Protein: 9 g
Fat: 11g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 33 mg
Sodium: 354 mg
Potassium: 733 mg
Fiber: 4 g
Sugar: 15 g
Vitamin A: 19343 IU
Vitamin C: 12 mg
Calcium: 222 mg
Iron: 1 mg