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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a pot over moderate heat and sauté the onions until tender but not brown, about 5 minutes. | 2. Add the carrots, potato, and chicken broth and bring to a boil. | 3. Reduce the heat and simmer covered for 30 minutes. | 4. Carefully puree the soup in small batches in a food processor or electric blender. | 5. Season with salt, pepper, and nutmeg. | 6. Serve hot or cold, garnished with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	1	lb	peeled cut	185.9731	43.4542	4.2184	1.0886
baking potato	1/2		peeled diced	-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
nonfat milk	1	cup		83.3	12.152000000000001	8.2565	0.196
salt black pepper			ground	-	-	-	-
nutmeg	1	grating		-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.