Carrot Soup with Sage Browned Butter
4-1/2 tbsp. butter
1 large onion, chopped
3 cloves garlic, minced
4 cups chicken stock
1 cup sliced celery
1 tsp. dried thyme
1/2 tsp. sea salt or to taste
4 medium carrots, peeled and sliced
1 (12- oz.) bottle full-flavored ale
3 tbsp. minced fresh sage, divided
2 cups 1/4-inch cubes rustic French baguette
Freshly ground sea salt and pepper to taste
Prep: 20 minutes Cook: 40 minutes Serves: 6
2. Add stock, celery, thyme, salt, carrots and ale to pot and bring to a boil; reduce heat and simmer, covered, for 30 minutes. Carefully puree in a blender or with a stick blender and place back in saucepan. Stir in 1 tbsp. sage and bring to a boil; cover and remove from heat.
3. To prepare croutons, melt 2-1/2 tbsp. butter in a medium skillet over medium-high heat and cook until lightly browned and starting to foam. Add bread cubes and 1 tbsp. sage, stirring to coat well. Cook for 5 minutes, stirring constantly, or until toasted. Stir in 1 tbsp. sage and season with salt and pepper.
4. Spoon soup into bowls and top with croutons.
174 calories, 5 g protein, 9 g total fat (6 g sat.), 15 g carbohydrate, 2 g fiber, 4 g sugar, 23 mg cholesterol, 427 mg sodium, 4 points