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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a large saucepan over medium heat. | 2. Add the shallots, carrots, potato, salt, pepper, and sugar, and cook, stirring occasionally, for about 15 minutes, until the carrots begin to break down. | 3. Add the stock, raise the heat to high, and bring the mixture to a boil. | 4. Turn the heat to low and simmer for about 15 minutes. | 5. Using a food mill, an immersion blender, or an upright blender, puree the mixture until smooth, working in batches if necessary (be careful, mixture is hot). | 6. To serve hot, reheat the soup in the saucepan. | 7. To serve it cold, refrigerate, covered, for at least 2 hours. | 8. Stir in the creme fraiche, then garnish with the chervil and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
shallot	2		sliced	230.4	53.76	8.0	0.32
carrot	1		chopped grated	52.48	12.2624	1.1904	0.3072
baking potato	1		peeled chopped grated	-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
chicken stock vegetable	5	cups		-	-	-	-
creme fraiche	1/2	cup	sour	-	-	-	-
chervil	1/4	cup	chopped	17.064	3.5352	1.6704	0.2808

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