| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Soups, Vegeatables | 2 | Servings | |
INGREDIENTS
| 1 | 10 1/4 | |
| 6 | Carrots, cut in tiny | |
| Pieces | ||
| 1 | c | Cottage cheese, creamed |
| 1/2 | c | Plain yogurt |
| 1 | c | Celery, chopped fine |
| 1 | c | Onion, chopped fine |
| 2 | c | Milk |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| Croutons, optional | ||
| Chicken broth |
INSTRUCTIONS
In a 3-qt. saucepan, combine the chicken broth, carrots, celery, and onion. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until the vegetables are tender. Transfer the mixture to a blender container. Add the cottage cheese; cover and blend until the mixture is smooth. Return the mexture to the saucepan. Stir in the milk, salt, and pepper; heat through, but do not boil. Transfer to serving dish. Add a dollop of yogurt. With a spoon gently swirl to add a nice design and sprinkle wit h croutons, if dersired. Recipe By : Sigi Trumee File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 322
Calories From Fat: 77
Total Fat: 8.6g
Cholesterol: 28.3mg
Sodium: 2022mg
Potassium: 1219.5mg
Carbohydrates: 31.8g
Fiber: 2.4g
Sugar: 23.7g
Protein: 28.5g