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“The Peach Tree Tea Room in Fredericksburg, Texas serves this. It is one of the owner's (Hector Pedregon's) favorites. I think of it as a very good way to use carrots, especially if children aren't too hep on cooked carrots. I did not use the cilantro or baking soda, and I used 6 bouillon cubes in 6 cups water instead of the chicken broth. I also used a 4 oz. can of diced green chiles instead of using fresh. Garnish with sour cream and toasted almonds if desired. Preparation and cooking time are esitmates. I have tried a few of their recipes from their 2 books, and all of them have been winners.”
READY IN:
1hr
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a stock pot.
  2. Saute onions, garlic, and carrots.
  3. Add flour and cook for 5 minutes.
  4. Stir in chicken broth, green chilies and cilantro.
  5. Mix thoroughly and simmer for 30 minutes.
  6. Strain vegetables in a colander, reserving juice.
  7. Puree the vegetables in a food processor until smooth and return them to the reserved juice in the stock pot.
  8. Add baking soda and evaporated milk.
  9. Heat thoroughly.
  10. Add salt and pepper to taste.

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