| 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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