carrot soup
By FloyBailey
The main nutrient in carrot is beta carotene, which can produce vitamin A in the body. Vitamin A is a fat-soluble vitamin that requires fat to be incorporated when eaten. Therefore, it is best to eat carrots stir-fried in oil. Vitamin A is a nutrient that is produced and repaired mucous membrane and epithelial tissue. When deficient, the most obvious impact is night blindness. However, many people don't like to eat carrots, because of their special smell, they are generally eaten as a side dish. This soup has a strong milky aroma and is especially suitable for children. Since then, babies fall in love with carrots.
Recipe Recommendations
- carrot slices 200 grams
- low-gluten flour appropriate amount
- chicken soup appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- light cream appropriate amount
- whipped cream appropriate amount
- milk fragrance
- cook
- ten minutes
- ordinary
Steps for carrot soup
1
Put olive oil in the pan.
2
Pour in carrot slices and shredded onions over low heat and saute until fragrant.
3
Pour in chicken soup and cook.
4
Allow the soup to cool, pour it into a blender and break it.
5
Put the light cream into the pan.
6
Remove the four sides of the bread and toast, cut it into small dices, place it in the pan and fry until crisp, remove it and control the oil for later use.
7
Pour the low-gluten flour and light cream into the pan and stir-fry until fragrant (use a shovel to break as much as possible to avoid bumps in the soup).
8
Pour in the minced soup and cook until thick.
9
Add salt, white pepper, croutons, garnish with whipped cream and serve.