Carrot Soup with Potatoes and Cream

• porzioni: 8 servings
• tempo di preparazione: 25 minutes
• tempo totale: 1 hour 10 minutes

Ingredienti

2 tablespoons butter

1 Spanish onion, chopped

6 cups reduced-fat chicken broth

5 carrots, peeled and sliced

3 small potatoes, peeled and sliced

1 teaspoon herbes de Provence

1 pinch dried thyme

1 bay leaf

salt and pepper to taste

¼ cup heavy cream

8 sprigs parsley

Istruzioni

Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

Nutrizione

• Calorie: 148 kcal
• Grassi Totali: 7 g
• Grassi Saturi: 4 g
• Grassi Insaturi: 0 g
• Colesterolo: 22 mg
• Sodio: 929 mg
• Carboidrati Totali: 20 g
• Fibra Alimentare: 4 g
• Zuccheri Totali: 4 g
• Proteine: 4 g