Nutrients per serving
- Protein: 6.0 grams
- Fat: 8.0 grams
- Carbohydrates: 28.0 grams
- Calories: 200
Carrots
Carrot, Parsnip and Leek Soup
Recipe Courtesy of: Gay Lea
Serve this pale, golden-hued soup either as an appetizer or a meal with crusty bread and salad.
Preparation Time:
20 Minutes
Cooking Time: 40 Minutes
Servings: 6 to 8 (makes about 9-1/2 cups/2 L)
Cooking Time: 40 Minutes
Servings: 6 to 8 (makes about 9-1/2 cups/2 L)
Ingredients:
- 3 tbsp (45 mL) olive oil
- 3 well washed Ontario Leeks; use white and pale green part sliced
- 4 sliced, large Ontario Carrots
- 2 sliced, large Ontario Parsnips
- 2 peeled and chopped Ontario Apples
- 1/4 cup (50 mL) chopped fresh dill
- 2-1/2 cups (625 mL) chicken stock
- 1 tsp (5 mL) granulated sugar
- 4-5 cups (1-1.25 L) LACTEEZE® Milk, any variety
- salt and pepper
- dill sprigs
Preparation:
In large saucepan, heat oil over medium heat. Add leeks, carrots, parsnips and apples and cook about 5 minutes, stirring often. Cover, reduce heat to low and cook 10 minutes to soften vegetables. Stir in dill, chicken stock and sugar, bring to a boil, reduce heat, cover and simmer until vegetables are very tender, 15 to 20 minutes. Cool slightly. Working in batches, purée vegetables in blender or food processor with some of the milk. Return soup to saucepan and stir in remaining milk. Heat through but do not boil. Season to taste with salt and pepper and thin with additional milk, if desired. Garnish with dill sprigs.
