Cream of Carrot Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 1/4 cup olive oil | |
| 1 onion | Peeled, washed, and chopped |
| 4 medium carrots | Washed, peeled and sliced |
| 2 celery stalks | Washed, trimmed and chopped |
| 2 medium potatoes | Peeled, washed, and diced |
| 2 tablespoons parsley flakes | |
| 5 cups low sodium chicken broth | |
| 1 cup low fat evaporated milk | |
| 1 teaspoon salt | |
| 1/4 teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in a large pot, add the onion, carrots, and celery, and cook for 15 to 20 minutes, stirring from time to time. | |
| 2 | Add the potatoes and parsley and stir until coated. | |
| 3 | Stir the broth and cook, partially covered, until potatoes are tender, about 20 minutes. | |
| 4 | Put into a blender and blend until smooth. | |
| 5 | Return to pot, stir in milk. Add salt and pepper. | |
| 6 | Reheat without boiling. Serve hot. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
