Cream of Carrot Soup(nai you hu luo bo tang )

Cream of Carrot Soup

Introduction:

"Spring is as beautiful as it is. Cream carrot soup is not the main soup in Western restaurants. Compared with pumpkin or mushroom soup, it is less popular in Western restaurants. But no matter the taste or the shape, it is not inferior to others. When you cook a pot of cream carrot soup, the bright color instantly strikes the softness in the center, and the taste of the mouth is both sweet and creamy. It's really nutritious and delicious. Brilliant colors, joyful patterns and infinite fragrance make a fragrant and beautiful cream carrot soup. Let's fall in love with it ~ ~ "

Production steps:

Step 1: wash and peel the carrots.

Step 2: dice the carrot.

Step 3: wash and dice the onion.

Step 4: pour olive oil into the frying pan.

Step 5: when the oil temperature rises, add onion and stir fry over low heat.

Step 6: add carrots and stir fry.

Step 7: add boiling water, chicken essence and mix well.

Step 8: after boiling, skim off the froth, cover, low heat, cook until the carrots are ripe and soft.

Step 9: pour the carrot and onion soup into the juicer several times to make a thick soup quickly.

Step 10: pour into the pot, add some boiling water, stir well, bring to a boil over low heat, add salt and cream, and stir well.

Step 11: put it in a container.

Step 12: put the cream into the squeezing bottle and decorate it.

Materials required:

Carrot: 250g

Onion: 50g

Boiled water: appropriate amount

Olive oil: right amount

Salt: right amount

Chicken essence: 1 / 8 spoon

Light cream: moderate

Precautions: 1. Stir fry onion over low heat to avoid black onion. 2. If you have chicken soup, you can add chicken soup, which is more nutritious and delicious than boiling water and chicken essence. 3. When cooking carrots, add more water than the ingredients. If there is more juice after cooking, you can omit adding proper amount of boiling water when cooking again.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Nai You Hu Luo Bo Tang