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| Home -> [Carrot, Lacto, Soups & Stews, Vegetarian] -> [Carrot-peanut soup (lacto vegetarian) Recipe] |
Carrot-peanut soup (lacto vegetarian)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Carrot, Lacto, Soups & Stews, Vegetarian |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | Unsalted margarine | | 3
| tbsp | Unbleached white flour | | 1 1/2
| cup | Skim milk, scalded | | 1
| lbs | Carrots, peeled, cut ?/td> | | | -inch thick | | 1 1/2
| cup | Vegetable broth | | 1/4
| cup | Fresh cilantro, chopped | | | Few cilantro sprig | | | -s | | 6
| tbsp | Peanuts, dry-roasted | | | -unsalted -- roughly chopped | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper |
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Procedures:
| 1 | Recipe by: vegetarian times-amanda cushman 7/94 issue preparation time: 30:0 melt margarine in large saucepan over medium heat; add flour and whisk 1 minute. | | 2 | Add milk and whisk until well blended. | | 3 | Remove from heat; set aside. | | 4 | in small sauce pan over medium heat, cook carrots in broth until carrots are tender, about 15 minutes. | | 5 | Strain reserving broth. | | 6 | Puree carrots in food processor or blender using small amounts of reserved broth as necessary. | | 7 | Add cilantro and 3 tablespoons peanuts; puree again. | | 8 | transfer pureed mixture into milk mixture. | | 9 | Add remaining broth, salt and pepper. | | 10 | Chill. | | 11 | Garnish with remaining peanuts and cilantro. |
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