| 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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