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Carrot And Dill Soup

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy			6	Servings

INGREDIENTS

		Vegetable cooking spray
		see note above
6		Oz. onion, coarsely chopped
1 3/4	lb	Carrots, sliced
3/4	lb	Sweet potatoes, baked whole
		for 1 hour
1/2	lb	Baking potatoes, baked whole
		for 1 hour
5	c	Defatted chicken stock
1/2	t	Scant ground white pepper
1	T	Lemon juice
2	T	Fresh dill, finely chopped
		Reduced fat or fat-free sour
		cream as garnish
		optional

INSTRUCTIONS

I found "Lee Bailey's Soup Meals" in my local library. There's  several
very nice soup recipes that are very easily converted to  low-fat.
Here's one of them--Carrot & Dill Soup. The original recipe  calls for
sautÃ©ing vegetables in 2 Tbsp. butter; nonstick vegetable  spray can
be used to keep this recipe virtually fat-free. I used 1  Tbsp. olive
oil which for 6 servings would give you about 2.5 Gms.  fat.  Spray pan
or heat oil and sautÃ© onion until light golden and just  beginning to
brown.  Scrape sautÃ©ed onion into blender, deglaze pan with a little
of the  chicken stock, and add this to the onion. Add carrots and
puree.  Scoop out potato pulp and add along with white pepper, and
lemon  juice. Puree until thoroughly mixed and very fine.  Pour mixture
into saucepan, then add dill and stock. Simmer over very  low heat for
about 15 minutes.  Soup may be thinned with additional stock. Correct
seasoning, and  serve warm with a dollop of sour cream, or yogurt.
From Lee Bailey's Soup Meals 1989, page 54.  > >SOURCE: Lee Bailey's
Soup Meals (1989:isbn0517573040). >phanneman  MC-PER >  Posted to
Digest eat-lf.v097.n027 by "bill pawelko"  <billjr1@bellatlantic.net>
on Jan 23, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 144 Calories From Fat: 6 Total Fat: <1g Cholesterol: 0mg Sodium: 103.6mg Potassium: 846.5mg Carbohydrates: 32.9g Fiber: 6.8g Sugar: 11.9g Protein: 3.8g