[onion and carrot soup] make a delicious soup with the remaining mashed radish(yang cong hu luo bo nong tang yong sheng yu luo bo ni da zao chu mei wei tang geng )

[onion and carrot soup] make a delicious soup with the remaining mashed radish

Introduction:

"This soup is a derivative of [carrot paibao]. There is a lot of carrot puree left. It's a pity to throw it away. Generally, the method of carrot soup is to fry the onion first, then add the cut carrot, add the high soup and cook until soft and rotten. Then pour the soup and ingredients into the cooking machine to crush, stir fry the flour with butter in another pot, then pour the crushed soup back into the pot to boil, and finally sprinkle some spices to finish. Today, I have ready-made carrot puree, and I want to reduce the intake of butter. In addition, I also want to avoid putting greasy things into the shredder to stir (that would be very troublesome to clean). Therefore, my method is quite BT, and it is also very time-consuming. I need to spend a lot of time on cooking onions, which takes about half an hour to an hour. But this soup, which only uses a little olive oil to fry the onion, is healthier than the soup thickened with butter and flour. If you want to make cream soup, you can pour some light cream, but then the fat content will go up again

Production steps:

Materials required:

Carrot: 2

Onion: 1

Olive oil: right amount

Salt: right amount

Black pepper: moderate

Minced parsley: right amount

Low gluten powder: appropriate amount

Water: moderate

Soup: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Yang Cong Hu Luo Bo Nong Tang Yong Sheng Yu Luo Bo Ni Da Zao Chu Mei Wei Tang Geng