Today we present this carrot cream, a light and excellent first course, which will help us to start any menu, both at noon and at night.
This carrot cream gives us carbohydrates, iodine (essential in pregnancy for the correct functioning of the thyroid hormones involved in the growth of the fetus), pro-vitamin A, (contributes to the good growth and bone development and the protection of the organism against infections), vitamin E, folates, vitamin B3, potassium, phosphorus, magnesium and calcium.
The ingredients for 4 people
1/2 kilo of carrots, 1 liter of chicken broth, 1 branch of celery, 1 small onion, 1/2 liter of skim milk, water, parsley, salt and pepper.
Carrot cream preparation
We clean the carrots and cut them into thin slices. We clean the celery, we remove the nerves and chop it, peel the onion and chop it.
We cook the chicken broth, carrots, onion and celery sliced.
When the carrots are tender, we all pass them through the blender, until a fine puree is obtained.
We add the hot milk, stir well and season with salt and pepper.
Preparation time | 10 minutes
Cooking time | 25 minutes
Difficulty | Low
Tasting
We will serve the carrot cream with chopped parsley sprinkled on top.
If we do not have chicken broth, we can replace it with a broth pill and a liter of water.
If we see that during cooking we fall short of liquid, we can add more broth or water.
