Directions:
- Saute onion in butter in a 2-quart saucepan until soft but not browned. Mix in carrots, sal, ginger, cinnamon, pepper and broth.
- Bring to boiling,. Reduce heat. Cover, and simmer utnil carrots are tender, about 20 minute.
- Whirl mixture in blender, about half at a time, until smooth.
- Return to cooking pan. Add cream,. Reheat to serving temperature. Taste, add salt, if needed. Stir in sherry. Serve steaming hot.
- If desired sprinkle each bowl with chopped parsley.
- For an elegant finishing touch when you serve this oup as they first course, spoon a dollop of lightly salted whipped cream over each serving in an oven proof bowl. Slip under broiler utnil lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.8 Kcal (1749 kJ) | ||
| Calories from fat | 204.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.73g | 35% | |
|---|---|---|---|
| Cholesterol | 108.79mg | 36% | |
| Sodium | 1050.9mg | 44% | |
| Potassium | 357.84mg | 8% | |
| Total Carbs | 6.33g | 2% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 39.33g | 79% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.7mg | 10% | |
| Calcium | 50.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 176.07 Kcal (737 kJ) | ||
| Calories from fat | 86.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.58g | 35% | |
|---|---|---|---|
| Cholesterol | 45.84mg | 36% | |
| Sodium | 442.86mg | 44% | |
| Potassium | 150.8mg | 8% | |
| Total Carbs | 2.67g | 2% | |
| Sugars | 0.8g | 8% | |
| Dietary Fiber | 0.5g | 5% | |
| Protein | 16.58g | 79% | |
| Vitamin C | 2.9mg | 11% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.7mg | 10% | |
| Calcium | 21.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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