Carrot And Tomato Soup With Dill
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 8 | Servings | ||
INGREDIENTS
| 1/2 | lb | Carrot, sliced |
| 2 | 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 148
Calories From Fat: 23
Total Fat: 2.5g
Cholesterol: 5.4mg
Sodium: 455.7mg
Potassium: 794.4mg
Carbohydrates: 25.6g
Fiber: 3.7g
Sugar: 8.7g
Protein: 7.3g