Photo: Cala
Roast carrot soup with pancetta croutons
11 ingredients
15 min
Serves 2 with leftovers
openrecipes
A creamy vegetable blend works perfectly with crispy toast dipping soldiers and salty bacon
Estimated Nutrition (whole recipe, rough)
1062
Calories
50g
Protein
36g
Fat
131g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sourdough | 1 slice (36g) | 93 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
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
- 700g carrots , cut into batons
- 2 tbsp olive oil
- 4 garlic cloves , skin on
- few thyme sprigs, plus extra to garnish
- small knob of butter
- 2 onions , finely chopped
- 700ml chicken stock , made up with 1 cube
- 6 tbsp double cream
- 6 slices pancetta
- 2 thick slices rustic bread , cut into soldiers (we used sourdough)
- drizzle olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes