| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Butter or margarine |
| 1 | lg | Onion, chopped |
| 4 | c | Raw potatoes, cubed 1/4" |
| 1 | c | Light cream or milk |
| 1 | lg | Carrot, chopped |
| 4 | c | Chicken broth |
| 2 | tb | Chopped fresh dill |
| 1 | cn | (16 oz.) whole kernel corn |
| Optional: 1 c. grated Cheddar cheese |
INSTRUCTIONS
Melt butter in large pan. Add onion, potato and carrot. Cover and cook over very low heat 5-10 minutes. Add broth, salt and pepper to taste. Simmer until vegetables are tender. Remove from heat. Puree 1/2 of mixture or blender or food processor. Return puree to reserve mixture in pan and stir in cream. Add corn; return to heat if necessary. DO NOT BOIL! Serve garnished with cheese, if desired. Note: If dill is not available; the soup's great without it!. Posted to MM-Recipes Digest V4 #143 by LRenfroe@aol.com on May 23, 1997
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