VELVETY CARROT SOUP
Yield: 24 servings
INGREDIENTS
1 cup Butter
7-1/2 lbs. (1 qt.) Carrots, chopped
8 lbs. Pacific Northwest Canned Pear Halves or Slices in juice
2 qts. Chicken broth
2 tsp. Salt
1 tsp. Ground pepper
2 cups Sour cream
1 tsp. Allspice
METHOD
In stock pot, melt butter. Add carrots, cook over medium heat until carrots are lightly browned. Add pears, juice and chicken broth, salt and pepper. Cover and cook until carrots are tender. Remove from heat. Transfer mixture to a food processor: process until smooth. Serve topped with a dollop of sour cream and a dusting of allspice.
NUTRITION (Per Serving)
Calories: 266,
Calories from Fat: 106,
Fat: 13g,
Saturated Fat: 7g,
Cholesterol: 29mg,
Sodium: 672mg,
Carbohydrate: 39g,
Dietary Fiber: 7g,
Sugar: 28g,
Protein: 3g,
Vitamin A: 1152% DV,
Vitamin C: 19% DV,
Calcium: 7% DV,
Potassium: 17% DV,
Iron: 7% DV
