| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soups, Vegeatables |
2 |
Servings |
INGREDIENTS
| 1 |
cn |
10 1/4 |
| 6 |
md |
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 |
ts |
Salt |
| 1/8 |
ts |
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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