Carrot Soup with Crème Fraîche Toasts
Brioche is a light, airy bread often used to make toasts and croutons for refined dishes, such as this pureed carrot soup. Look for brioche in a well-stocked market or bakery. Or, if you like, you can make your own (see related recipe at left). The soup and toasts can be prepared a day ahead. Store the soup, covered, in the refrigerator, then reheat before serving. Keep the toasts in an airtight container at room temperature. While the soup reheats, top the toasts with the crème fraîche.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Brioche | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 slices brioche or other firm, slightly sweet bread, about 1/4 inch thick, crusts trimmed
- 1 Tbs. olive oil
- 2 large shallots, minced
- 1 1/2 lb. carrots, peeled and coarsely chopped
- 6 cups chicken broth
- Salt and freshly ground pepper, to taste
- 4 tsp. crème fraîche