CARROT POTAGE
Make and share this Carrot Potage recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and sauté onion until transparent.
- Add other ingredients, bring to boil and simmer, covered for 30 minutes.
- Blend until smooth, reheat if needed.
Nutrition Facts : Calories 156.8, Fat 5.5, SaturatedFat 3.3, Cholesterol 13.4, Sodium 139.2, Carbohydrate 26, Fiber 5.7, Sugar 8.1, Protein 2.7
CARROT POTATO CASSEROLE
I've been relying on this recipe for more than 30 years. That's a true testament to how delicious it is!
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion. , Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 198 calories, Fat 10g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 468mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
CREAM OF CARROT SOUP (POTAGE LORRAINE)
Provided by Nancy Harmon Jenkins
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Scrape the carrots, peel the onion and cut these vegetables and the celery into chunks.
- Melt the butter in a good-sized stockpot and add the vegetables. Stir and heat in the butter until they are well coated. Add the beans and stir well.
- Bring the stock to boil in a separate pan and add to the vegetables and beans. Cover and simmer, stirring occasionally, for one hour or more.
- Remove from heat, let cool slightly and pass the soup through a vegetable mill, or process, little by little, in a food processor until it is a desired consistency.
- Return to the rinsed-out stockpot and bring to a slow boil. Add cream slowly.
- Serve immediately, with a pat of butter in each soup plate.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 571 milligrams, Sugar 8 grams, TransFat 1 gram
POTAGE CRéCY (FRENCH CARROT SOUP)
The carrots grown in the region of Crécy, France are some of the tastiest in the whole country so Carrot Soup in France is named "Potage Crécy". Traditionally, the English should eat carrot soup on the anniversary of the Battle of Crecy (August 26, 1346) when they triumphed over the French in the Hundred Years War.
Provided by Member 610488
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Over medium heat, melt butter in a heavy dutch oven. Stir in the onions and cook 5 minutes, until golden.
- Add carrots, broth, tomato paste and rice. Simmer 30 minutes.
- Puree in blender in small batches until smooth. Return to pan.
- Add salt and pepper and stir in the cream. Simmer for 10 minutes.
- Stir in the softened butter and serve with two carrot curls per serving.
Nutrition Facts : Calories 198.4, Fat 14.2, SaturatedFat 8.5, Cholesterol 42.4, Sodium 622.7, Carbohydrate 13.4, Fiber 2.5, Sugar 5, Protein 5
PUREED CARROT SOUP
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
- Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
- Serve, garnishing each bowl with croutons and a sprinkle of herbs.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1186 milligrams, Sugar 8 grams, TransFat 0 grams
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