Name: Dilled Carrot Bisque
Ingredients: 3 c Low-sodium chicken broth; 3 c Sliced carrots; 1/4 c Fresh parsley; chopped; 3 tb Shallots; chopped; 1 Clove garlic; minced; 1 ts Dried dill weed; 1/4 ts Ground black pepper; or to taste; 1/2 c Skim milk

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Health: low, Method: sto, Posted to r	4	Servings

INGREDIENTS

3	c	Low-sodium chicken broth
3	c	Sliced carrots
1/4	c	Fresh parsley; chopped
3	tb	Shallots; chopped
1		Clove garlic; minced
1	ts	Dried dill weed
1/4	ts	Ground black pepper; or to taste
1/2	c	Skim milk

INSTRUCTIONS

Combine all ingredients except milk in a saucepan and bring to a boil over
moderate heat. Reduce heat, cover and simmer for about 30 minutes, until
carrots are tender. In a blender of food processor at medium speed, blend
about 1/4 of the mixture at a time until smooth. Return to saucepan, add
milk, and heat about 1 minute. Serves 4.
NOTES : This carrot soup owes its richness to the carrots, not to butter or
cream. You can have seconds without feeling guilty.
Recipe by: World Wide Recipes: TheChef@wwrecipes.com
Posted to recipelu-digest by Valerie Whittle <catspaw@inetnow.net (Valerie
Whittle)> on Mar 13, 1998

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