Carrot Soup A La Louise Recipes

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CARROT SOUP 'A LA LOUISE'



Carrot Soup 'a la Louise' image

Now this is a good for the eyes kind of soup, but yet so tasty.

Provided by Lise P.

Categories     Carrot Soup

Time 1h5m

Yield 10

Number Of Ingredients 13

4 tablespoons margarine
1 onion, chopped
2 cloves garlic, minced
10 carrots, sliced
6 cups chicken stock
1 pinch dried dill weed
1 pinch dried marjoram
1 pinch dried thyme
1 pinch dried parsley
salt to taste
ground black pepper to taste
3 tablespoons cornstarch
½ cup heavy whipping cream

Steps:

  • In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.
  • Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
  • Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!

Nutrition Facts : Calories 123.9 calories, Carbohydrate 10.9 g, Cholesterol 16.3 mg, Fat 8.9 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 3.5 g, Sodium 105.4 mg, Sugar 4 g

CARROT SOUP 'A LA LOUISE'



Carrot Soup 'a la Louise' image

Now this is a good for the eyes kind of soup, but yet so tasty.

Provided by Lise P.

Categories     Carrot Soup

Time 1h5m

Yield 10

Number Of Ingredients 13

4 tablespoons margarine
1 onion, chopped
2 cloves garlic, minced
10 carrots, sliced
6 cups chicken stock
1 pinch dried dill weed
1 pinch dried marjoram
1 pinch dried thyme
1 pinch dried parsley
salt to taste
ground black pepper to taste
3 tablespoons cornstarch
½ cup heavy whipping cream

Steps:

  • In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.
  • Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
  • Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!

Nutrition Facts : Calories 123.9 calories, Carbohydrate 10.9 g, Cholesterol 16.3 mg, Fat 8.9 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 3.5 g, Sodium 105.4 mg, Sugar 4 g

CARROT SOUP 'A LA LOUISE'



Carrot Soup 'a la Louise' image

Now this is a good for the eyes kind of soup, but yet so tasty.

Provided by Lise P

Categories     Carrot Soup

Time 1h5m

Yield 10

Number Of Ingredients 13

4 tablespoons margarine
1 onion, chopped
2 cloves garlic, minced
10 carrots, sliced
6 cups chicken stock
1 pinch dried dill weed
1 pinch dried marjoram
1 pinch dried thyme
1 pinch dried parsley
salt to taste
ground black pepper to taste
3 tablespoons cornstarch
½ cup heavy whipping cream

Steps:

  • In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.
  • Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
  • Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!

Nutrition Facts : Calories 123.9 calories, Carbohydrate 10.9 g, Cholesterol 16.3 mg, Fat 8.9 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 3.5 g, Sodium 105.4 mg, Sugar 4 g

CARROT SOUP 'A LA LOUISE'



Carrot Soup 'a la Louise' image

Now this is a good for the eyes kind of soup, but yet so tasty.

Provided by Lise P

Categories     Carrot Soup

Time 1h5m

Yield 10

Number Of Ingredients 13

4 tablespoons margarine
1 onion, chopped
2 cloves garlic, minced
10 carrots, sliced
6 cups chicken stock
1 pinch dried dill weed
1 pinch dried marjoram
1 pinch dried thyme
1 pinch dried parsley
salt to taste
ground black pepper to taste
3 tablespoons cornstarch
½ cup heavy whipping cream

Steps:

  • In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.
  • Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
  • Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!

Nutrition Facts : Calories 123.9 calories, Carbohydrate 10.9 g, Cholesterol 16.3 mg, Fat 8.9 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 3.5 g, Sodium 105.4 mg, Sugar 4 g

CARROT SOUP 'A LA LOUISE'



Carrot Soup 'a la Louise' image

Now this is a good for the eyes kind of soup, but yet so tasty.

Provided by Lise P.

Categories     Carrot Soup

Time 1h5m

Yield 10

Number Of Ingredients 13

4 tablespoons margarine
1 onion, chopped
2 cloves garlic, minced
10 carrots, sliced
6 cups chicken stock
1 pinch dried dill weed
1 pinch dried marjoram
1 pinch dried thyme
1 pinch dried parsley
salt to taste
ground black pepper to taste
3 tablespoons cornstarch
½ cup heavy whipping cream

Steps:

  • In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.
  • Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
  • Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!

Nutrition Facts : Calories 123.9 calories, Carbohydrate 10.9 g, Cholesterol 16.3 mg, Fat 8.9 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 3.5 g, Sodium 105.4 mg, Sugar 4 g

CARROT SOUP 'A LA LOUISE'



Carrot Soup 'a la Louise' image

Now this is a good for the eyes kind of soup, but yet so tasty.

Provided by Lise P

Categories     Carrot Soup

Time 1h5m

Yield 10

Number Of Ingredients 13

4 tablespoons margarine
1 onion, chopped
2 cloves garlic, minced
10 carrots, sliced
6 cups chicken stock
1 pinch dried dill weed
1 pinch dried marjoram
1 pinch dried thyme
1 pinch dried parsley
salt to taste
ground black pepper to taste
3 tablespoons cornstarch
½ cup heavy whipping cream

Steps:

  • In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.
  • Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
  • Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!

Nutrition Facts : Calories 123.9 calories, Carbohydrate 10.9 g, Cholesterol 16.3 mg, Fat 8.9 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 3.5 g, Sodium 105.4 mg, Sugar 4 g

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RECIPE FOR CARROT SOUP ‘A LA LOUISE’ - GLORIOUS SOUP RECIPES
2013-09-24 Recipe For Carrot Soup ‘a la Louise’ In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden. Pour in the chicken stock and add …
From glorioussouprecipes.com
Estimated Reading Time 50 secs
  • In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.

GLORIOUS SOUP RECIPES: RECIPE FOR CARROT SOUP 'A LA LOUISE'
In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden. Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired. See full 'Recipe For Carrot Soup 'a la Louise'' recipe ...
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CARROT SOUP 'A LA LOUISE - GLUTEN FREE RECIPES
Carrot Soup 'a la Louise is a gluten free recipe with 10 servings. One portion of this dish contains around 5g of protein, 11g of fat, and a total of 174 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. It works well as an inexpensive soup ...
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Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness. Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 ...
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pour in the chicken stock and add the carrots. then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. reduce heat to low and let simmer until carrots are to desired tenderness. mix cornstarch with small amount of cold water to dissolve. add the diluted cornstarch and stir well. add the cream and let simmer another 15 minutes (do not boil). bon appetit!
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‘CARROT SOUP ”A LA LOUISE” RECIPE ‘ – BOOK FOR HUNGER
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RECIPE: CARROT SOUP "A LA LOUISE" - RECIPELINK.COM
Carrot Soup "a la Louise" Submitted by: Lise P. Now this is a good for the eyes kind of soup, but yet so tasty. Ingredients: 10 carrots, cleaned and sliced 6 cups chicken or beef broth 4 tablespoons butter or margarine 1 medium onion, chopped 2 cloves garlic, minced 3 tablespoons cornstarch water pinch dill weed pinch marjoram pinch dried thyme
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