| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups/stews | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Chopped Leeks |
| 1/4 | c | Chopped Onion |
| 1/4 | c | Chopped Celery |
| 1 1/2 | ts | Low Cal. Margarine |
| 3 | sm | Potatoes (1/2 Lb.) |
| Peeled & Diced | ||
| 1/2 | lb | Carrots Diced |
| 1 | cn | (10 3/4 Oz.) Chicken Broth |
| 1 1/2 | ts | Dried Dillweed |
| 1/2 | ts | Ground Nutmeg |
| 1 | c | Water |
| Freshly Grated Nutmeg |
INSTRUCTIONS
Saute Leeks, Onion & Celery in Margarine in A Large Saucepan 3 Min. Add Potatoes, Carrots & Chicken Broth. Bring To A Boil, Reduce Heat & Simmer 20 Min. OR Until Vegetables Are Tender. With Knife Blade in Processor, Add Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR Until Smooth. Pour Mixture Into A Bowl. Repeat Procedure With Remaining Vegetables & Liquid. Add Dill, Nutmeg & Water To Puree. Stir Well. Cover, Refrigerate 6 Hours. Garnish With Grated Nutmeg. (Fat 1.2 Chol. 0.)
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