Public Recipe

    Sopa De Zanahoria

    Sopa De Zanahoria

    Mexican

    Mexican

    Ingredients

    • 12 dozen zanahoria — cleaned (main vegetable)
    • 0.25 piece cebolla — small piece (aromatic)
    • 1 clove ajo — whole (aromatic)
    • 1 cup agua (liquid)
    • 1 tsp mantequilla (fat)
    • 1 tsp aceite — small (fat)
    • 1 pinch nuez moscada (seasoning)
    • 1 pinch sal (seasoning)
    • 1 pinch consomé concentrado (seasoning)
    • 0.5 tsp azúcar — media cucharadita (sweetener)
    • 1 can leche clavel (dairy)
    • 1 tbsp maizena — tablespoon (thickener)
    • 1 tbsp harina — tablespoon (thickener)

    Mise en Place

    0/5

    Process

    1

    cook vegetables

    1. 1.Put the carrots to cook until tender.
    2. 2.Clean the carrots after cooking.
    2

    puree vegetables

    1. 1.Puree the cooked carrots until smooth and well pureed.
    2. 2.Separately, puree a small piece of onion and a clove of garlic with a cup of water.
    3

    sauté aromatics

    1. 1.In a little butter with a small teaspoon of oil, sauté the pureed onion and garlic mixture.
    4

    combine and simmer

    1. 1.Add the thickened carrot puree to the sautéed aromatics.
    2. 2.When it boils, season with a pinch of nutmeg and salt or concentrated broth.
    3. 3.Add half a teaspoon of sugar.
    4. 4.Once seasoned, add a can of evaporated milk, to which one tablespoon of cornstarch or flour has been thoroughly mixed or pureed.
    5. 5.Let it boil for about 10 more minutes, stirring constantly to prevent burning or sticking.
    5

    serve soup

    1. 1.Serve hot.
    2. 2.It can be served with pieces of toasted bread and special soup crackers.

    Plating

    • Serve hot.
    • Garnish with pieces of toasted bread and special soup crackers.

    Sensory Checks

    Texture

    Ensure the carrot puree is smooth and well-blended.

    Check

    Check that the soup has thickened appropriately after adding the milk and cornstarch/flour mixture.

    Common Errors

    • ⚠ The soup may burn or stick to the bottom of the pot if not stirred continuously after adding the milk and thickener.
    • ⚠ Ensure the carrots are cooked until very tender to achieve a smooth puree.

    Notes

    • This soup can be made with any vegetable of your choice, such as pumpkin, chayote, celery, artichoke, cauliflower, or asparagus.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 95%

    Flagged:

    • The exact quantity of water for pureeing the onion and garlic was not specified, only 'a cup'.
    • The exact amount of butter for sautéing was not specified, only 'a little'.

    Techniques in this recipe