| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Toronto | Hot soups, Soup, Low fat | 6 | Servings |
INGREDIENTS
| 1 | lb | Carrots; sliced |
| 2 | ts | Vegetable oil |
| 2 | ts | Garlic; crushed |
| 1 | c | Chopped onion |
| 3 1/2 | c | Chicken stock |
| 3/4 | c | 2% low-fat milk |
| 2 | tb | Fresh dill weed; or 1 tsp. dried |
| 2 | tb | Chopped fresh chives; or green onions |
INSTRUCTIONS
In a large saucepan of boiling water, cook carrots just until they're tender. Drain and return carrots to saucepan. Set aside. In a non-stick skillet, heat oil. Saute garlic & onion until softened, approximately 5 minutes. Add to carrots, along with stock. Cover saucepan and simmer 25 minutes. Puree in food processor until smooth, in batches if necessary. Return mixture to saucepan. Stir in milk, dill & chives. Serves 4 - 6. Make this soup and refrigerate up to 1 day ahead of serving, and reheat gently if serving warm. Serving Ideas : Serve hot or cold, garnished with a dollop of yogurt. NOTES : from Rose Reisman Brings Home Light Cooking, MacMillan, Toronto, 1993 ISBN 0-7715-9000-8 To save tears, instead of chopping onion, can use 4 tablespoons dried onions, rehydrated in boiling water and then drained. This should work with Lacteeze or other lactose-reduced milk. Recipe by: Rose Reisman Brings Home Light Cooking, p. 30 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Sep 19, 1998, converted by MM_Buster v2.0l.
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