Carrot Soup a la Louise

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

Step: 1

In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.

Step: 2

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.

Step: 3

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!

Per Serving: 124 calories; protein 1.2g; carbohydrates 10.9g; fat 8.9g; cholesterol 16.3mg; sodium 105.4mg.

The name of “stew” can refer to both a dish and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.