VCE--Herb Butter for Carrot Soup

[Guest guest]

I posted this recipe back when we did this chapter, but here it is again for

anyone who missed it and may want it for the Carrot Soup:

 

 

* Exported from MasterCook *

 

Herb Butter

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Sauces & Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound butter -- room temperature

2 tablespoons chopped thyme

3 tablespoons chopped marjoram

1 shallot -- finely diced

1/2 teaspoon grated lemon zest

1 pinch salt

 

Combine all ingredients together with a wooden paddle or spoon. Transfer to a

crock or set on a sheet of wax paper, roll into a cylinder, and freeze until

firm. Once frozen, the flavored butter can be sliced into thin disks and

floated on soups or used in a number of other recipes that follow.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 1/2 cup "

 

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Per Serving (excluding unknown items): 821 Calories; 92g Fat (98.6% calories

from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 249mg Cholesterol;

1072mg Sodium. Exchanges: 1/2 Vegetable; 18 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0