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Carrot and Tomato Soup with Dill

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Bobbie’s, Not, Sent 8 Servings

INGREDIENTS

1/2 lb Carrot; sliced
2 md Onions; sliced (1 1/4 cup)
2 Potatoes; cubed (1 1/2 cup)
4 c Tomatoes; cubed
1 Bay leaf
6 c Chicken stock
1 c Evaporated skim milk
2 tb Lemon juice
1/4 c Fresh dill; chopped

INSTRUCTIONS

Combine vegetables, bay leaf and chicken stock. Cook in Microwave for 30
minutes on High Remove bay leaf. Put solids in blender and puree. Add back
to dish. Add 1 cup evaporated skim milk. Heat well in Microwave. Add lemon
juice and dill just before serving. MC formatting by bobbi744@sojourn.com
Recipe by: Doris Jehle
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 04, 1998

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