| 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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