| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Toronto |
Hot soups, Soup, Low fat |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots; sliced |
| 2 |
ts |
Vegetable oil |
| 2 |
ts |
Garlic; crushed |
| 1 |
c |
Chopped onion |
| 3 1/2 |
c |
Chicken stock |
| 3/4 |
c |
2% low-fat milk |
| 2 |
tb |
Fresh dill weed; or 1 tsp. dried |
| 2 |
tb |
Chopped fresh chives; or green onions |
INSTRUCTIONS
In a large saucepan of boiling water, cook carrots just until they're
tender. Drain and return carrots to saucepan. Set aside.
In a non-stick skillet, heat oil. Saute garlic & onion until softened,
approximately 5 minutes. Add to carrots, along with stock. Cover saucepan
and simmer 25 minutes.
Puree in food processor until smooth, in batches if necessary. Return
mixture to saucepan. Stir in milk, dill & chives.
Serves 4 - 6.
Make this soup and refrigerate up to 1 day ahead of serving, and reheat
gently if serving warm.
Serving Ideas : Serve hot or cold, garnished with a dollop of yogurt.
NOTES : from Rose Reisman Brings Home Light Cooking, MacMillan, Toronto,
1993 ISBN 0-7715-9000-8 To save tears, instead of chopping onion, can use 4
tablespoons dried onions, rehydrated in boiling water and then drained.
This should work with Lacteeze or other lactose-reduced milk.
Recipe by: Rose Reisman Brings Home Light Cooking, p. 30
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Sep 19,
1998, converted by MM_Buster v2.0l.
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