Cold Carrot Soup
This is the perfect choice to serve at a light luncheon on a hot summer day as well as an ideal complement to cool cucumber sandwiches.
INGREDIENTS | SERVES 4
- 1 tablespoon butter
- ½ shallot, diced
- 2 large carrots
- 1 large potato
- 1 (14-ounce) can chicken broth
- 1 tablespoon lemon juice
- Pinch salt
- Pinch dried marjoram
- Pinch dried thyme
- Pinch dried parsley
- Pinch ground nutmeg
- ⅛ teaspoon pepper
- 1 cup half and half
Freezing Day
In large saucepan, melt butter and sauté shallots for 5–8 minutes. Meanwhile peel and chop carrots and potato.
Once shallots are tender, add chicken broth, carrots, potatoes, lemon juice, and spices. Add enough water so potatoes and carrots are covered.
Bring to a boil, then reduce heat to medium-low and simmer until carrots and potatoes are tender, about 30–40 minutes.
Pour into blender and mix until smooth. Let cool. Add half and half and freeze.
Reheating Instructions
Defrost soup in the refrigerator for 24 hours and serve chilled.
PER SERVING
Calories: 207 | Fat: 10g | Protein: 6g | Sodium: 348mg | Carbohydrates: 25g | Fiber: 3.5g
Buy Whole Spices Whenever Possible
Spices such as nutmeg, cinnamon, and all-spice will last years longer when bought whole than when bought ground because the essential oils are still contained within the spice. They will also have a much stronger flavor. Purchase a spice grinder or file grader and store your whole spices in a small freezer bag in the freezer.
