xpost - potato carrot soup - reviewed

[Guest guest]

vegan version of this soup was published in january's issue of bhg mag.

So replace chicken with vegetale broth; soy milk for dairy cream.

 

see nutrition in directions section

 

 

* Exported from MasterCook *

 

Potato Carrot Soup with Roasted Fresh Figs

 

Recipe By :BHG Jana Kolpen's The Secrets of Pistoulet

Serving Size : 6 Preparation Time :0:00

Categories : Soups {Rated}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium garlic bulbs -- (about 16 cloves)

4 14-oz. defatted low-sodium chicken broth -- (see review)

1 pound potatoes -- peeled, 1/2-inch pieces

1 1/2 cups chopped carrots -- (peeled)

1/3 cup whipping cream -- (see review)

Salt and ground black pepper

6 Roasted Fresh Figs -- see directions

Snipped fresh chives

 

1. Separate garlic bulbs into cloves and peel them. In a large saucepan combine

broth, garlic, potatoes, and carrots. Bring to boiling; reduce heat. Simmer,

covered, for 20 to 25 minutes or until vegetables are tender. Cool slightly.

 

2. In a blender container or food processor bowl, puree soup, one-third at a

time, until smooth. Return all to saucepan. Stir in whipping cream. Season to

taste with salt and pepper Cook until heated through. Serve with Roasted Fresh

Figs and chives. Makes 6 side-dish servings.

 

ROASTED FRESH FIGS: Preheat oven to 425F. Halve six fresh figs lengthwise. Place

fig halves, cut sides up, on a baking sheet lined with parchment or foil. Brush

with 1 tablespoon olive oil. Bake 15 minutes or until fig halves are softened,

heated through.

 

EACH SERVING: 163 cal., 7 g total fat (4 g sat. fat), 18 mg chol., 1,172 mg

sodium, 21 g carbo., 2 g fiber, and 5 g pro. Daily Values: 158% vit. A, 26% vit.

C, 4% calcium, and 5% iron.

 

REVIEW: Hearty meals for vegetarians - Letters - Letter to the Editor

Better Homes & Gardens, Jan, 2004, by Lacey Mullins, Norfolk, VA ~~ As a

vegetarian, I was thrilled to see all the recipes for hearty vegetable based

soups in the October 2003 issue. With the fruit ripening rapidly on the fig tree

in my backyard, I had to immediately try the potato-carrot soup garnished with

roasted figs. I adapted the recipe to make it totally vegetarian by substituting

vegetable broth for chicken broth, and soy milk for cream. The taste was

wonderful. Thank you.

[157 Calories; 2g Fat (9.1% calories from fat); 4g Protein; 34g Carbohydrate; 4g

Dietary Fiber; 0mg Cholesterol; 1100mg Sodium. Exchanges: 1 Grain(Starch); 0

Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.]

 

Source:

" Better Homes and Gardens 2003-10 (Oct) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 195 Calories; 5g Fat (19.6% calories from

fat); 15g Protein; 33g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 572mg

Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2

Fruit; 0 Non-Fat Milk; 1 Fat.

 

NOTES : SIDE DISH: Heady with garlic. Potatoes and carrots soften the powerful

flavor. Appetite satisfying because of its thick texture and surprising final

note -- end of season figs roasted to bring out their sweetness. If fresh figs

aren't available, reconstitute dried figs by pouring boiling water over them.

Let sit for 10 minutes; drain and cool. Halve the figs and saute them with a

small amount of olive oil. PREP: 15 MINUTES; COOK: 20 MINUTES

 

Nutr. Assoc. : 0 0 0 0 0 0 903276 0