carrot
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Carrot Soup
Yield Servings
| Ingredient | Qty. | unit | Ratio | Process |
|---|---|---|---|---|
| Carrots, peeled | 1,220 | g | 100% | pressure cook 20 minutes. Cool rapidly. Then blend until smooth in a blender. |
| Unsalted Butter | 276 | g | 23% | |
| Water | 73 | g | 6% | |
| Salt | 12 | g | 1% | |
| Baking Soda | 6 | g | 1% | |
| Fresh Carrot Juice | 1,550 g | 127% | Combine carrot puree with juice and warm |
carrot.1599422613.txt.gz · Last modified: 2021/12/01 20:38 (external edit)